Chocolate-Pecan Palmiers

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted
• 1 pkg. (450 g) frozen pre-rolled puff pastry sheets (2 sheets)
• 2/3 cup finely chopped pecans, toasted
• 1 egg, beaten
• 2 tsp. turbinado sugar

1. Mix cream cheese and chocolate until blended.
2. Unroll 1 pastry sheet on lightly floured surface.
3. Spread with half the cream cheese mixture; sprinkle with half the nuts.
4. Roll both short sides of dough to centre; wrap with plastic wrap.
5. Repeat with second pastry sheet.
6. Freeze 20 min.
7. or until firm.
8. Heat oven to 425 degrees F. Trim ends of rolls if uneven.
9. Cut each roll into 20 (1/2-inch-thick) slices.
10. Place, 1 inch apart, on parchment-covered baking sheets.
11. Brush with egg; sprinkle with sugar.
12. Bake 18 to 20 min.
13. or until cookies are puffed and golden brown.
14. Cool 1 min.
15. on baking sheets.
16. Remove to wire racks; cool completely.

cream cheese, chocolate, frozen pre, pecans, egg, turbinado sugar

Taken from www.kraftrecipes.com/recipes/chocolate-pecan-palmiers-169572.aspx (may not work)