White Chocolate Pull-Apart Pastry

• 1 (17 1/3 ounce) box puff pastry
• 8 ounces white chocolate, shredded
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 tablespoon Grand Marnier
• 12 cup peanut butter
• 12 cup sifted powdered sugar
• 1 teaspoon cinnamon
• 2 teaspoons milk

1. Unroll puff pastry from box on lightly floured surface.
2. Cut pastry rectangle into 8 right angle triangles.
3. Put peanut butter in a bowl and add shredded chocolate, mix with spoon.
4. Spread shredded chocolate and peanut butter over each puff pastry, brush lightly with butter.
5. Roll from fat side of triangle to narrow, curve to crescent shape.
6. Place on slightly buttered cookie sheet fold side down arranged in a
7. pinwheel design.
8. Cook 15-20 minutes at 350 degrees (watch for time estimating gas oven temps, should be golden flaky crusts.
9. Take out of oven and drizzle icing on top.
10. ICING:-1/2 cup sifted powdered sugar, 1 tsp cinnamon together in a bowl, add 2 tsp milk, 1 tbsp Grand Marnier 1 tsp at a time, mixing to icing consistency.
11. Drizzle over warm rolls.

pastry, white chocolate, butter, grand marnier, peanut butter, powdered sugar, cinnamon, milk

Taken from www.food.com/recipe/white-chocolate-pull-apart-pastry-211601 (may not work)