1when you open the pastry it has 2 natural creases creating 3 rectangle pieces. cut the pastry first down these lines then cut the pastry into individual rectangle pieces. try to make them as close in size as possible as you're going to stack them. I cut mine about 1 1/2 inches wide
2bake the pastry unitl its browned.
3after pastery cools gently slide a fillet knife between the layers to split each piece in 3
4now, look at them. you can see that some are bottoms and some are middles and some are tops. keep that in mind, and move on to making your filling.
5in microwavable bowl, break up the chocolate into pieces, add the milk and sugar and microwave in 10 second increments, stirring until melted
6in mixing bowl cream softened cream cheese. add melted chocolate mixture. when it looks smooth turn mixer off and fold whipped cream into the mixture gently folding in until smooth.
7now you're going to layer the pastry. I do like this:
tsp choc mixture
8after you've assembled your pastries lightly dust with powdered sugar and refridgerate for a few hours.
9**note** you will need 2 middles for each bottom and top. you can use bottoms and tops to make up the difference. what you cant do is use anthing but a top for a top, and the same for bottom.
10they need to be kept dry so if you're going to store them for more than a few hours lay them on paper towels so the pastry doesnt get soggy