Mix cream cheese and chocolate until blended. Unroll 1 pastry sheet on lightly floured surface. Spread with half the cream cheese mixture; sprinkle with half the nuts. Roll both short sides of dough to centre; wrap with plastic wrap. Repeat with second pastry sheet. Freeze 20 min. or until firm.
Heat oven to 425ºF. Trim ends of rolls if uneven. Cut each roll into 20 (1/2-inch-thick) slices. Place, 1 inch apart, on parchment-covered baking sheets. Brush with egg; sprinkle with sugar.
Bake 18 to 20 min. or until cookies are puffed and golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Kraft Kitchen Tips!
The shaped cookie dough can be frozen up to 1 month before brushing with egg, sprinkling with sugar and baking as directed. No need to thaw first.
Prepare using your favourite nuts. Or, you can omit the nuts if desired.
Prepare using coarse sugar or golden brown sugar.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 35 mg
Sodium 130 mg
Carbohydrate 13 g
Fibre 1 g
Sugars 4 g
Protein 4 g
20 servings, 2 cookies (32 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.