Flaky pastry topped with a moist cream puff layer and glazed with mocha and chocolate.

Chocolate Mocha Pastry

Pastry Ingredients:

1 cup all-purpose flour
1/2 cup butter or margarine
2 tablespoons water
1/4 cup miniature semisweet real chocolate chips

Topping Ingredients:

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1 teaspoon vanilla extract
3 large large eggs

Glaze Ingredients:

1 teaspoon instant coffee granules
2 tablespoons warm water
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened

Drizzle Ingredients:

1/4 cup miniature semisweet real chocolate chips
1 teaspoon vegetable oil

1. Heat oven to 350°F (175°C).
2. Place 1 cup flour in large bowl; cut in 1/2 cup butter until crumbly. Stir in 2 tablespoons water with fork, until flour is just moistened. Divide dough in half; shape into 2 balls.
3. Pat each half to 12 x 3-inch rectangle about 3-inches apart on baking sheet . Sprinkle 2 tablespoons chocolate chips over each half; press gently.
4. Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6 to 8 minutes). Remove from heat; stir in 1 cup flour and vanilla.
5. Reduce heat to low; cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
6. Beat in eggs by hand, until smooth and glossy. Spread half of egg mixture over each rectangle (chocolate chips may melt and swirl into egg mixture). Bake for 50 to 55 minutes or until surface is crisp and golden brown; cool completely. (Topping rises during baking and shrinks during standing, forming a custard-like layer.)
7. Dissolve coffee granules in 2 tablespoons warm water in small bowl; stir in powdered sugar and 2 tablespoons butter until smooth and creamy. Spread each cooled pastry with about 1/4 cup glaze.
8. Melt 1/4 cup chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until smooth (2 to 4 minutes). Drizzle half of mixture crosswise over each pastry; pull knife through mixture lengthwise 3 times to create design. Cut each pastry into 1-inch slices.

Makes 16 servings.