Ingredients:

• 8 ounces (1 brick package) cream cheese, softened
• 3 Tbs. sugar
• 1 egg, beaten
• 2 sheets puff pastry dough
• 1 package (4.67 oz) Andes Creme de Menthe Thins
• OPTIONAL: Coarse sugar crystals, finely chopped nuts to decorate

Directions:

1. Preheat oven to 400 degrees.
2. In a small bowl beat cream cheese and sugar until smooth. Defrost frozen pastry sheets as directed on package. Place 1 sheet on a lightly floured surface and gently roll to an 11” x 11” square. Cut 16 – 2 1/2” circles out of the dough. Place a healthy 1/2 tsp. of the cream cheese mixture and 1 Andes Creme de Menthe Thin in the center of eight pieces of dough. Brush edges of the dough with a mixture of the beaten egg and 1 tsp. water and place a second circle of dough on top pressing the edges of the dough together.
3. Take a fork and press into the egde of the dough to seal tightly. Use the remainder of the beaten egg to brush the top of the pastry. Bake for 10-12 minutes or until top of pastry is golden brown. Remove from oven. Repeat for second sheet of pastry. Melt the remaining mints in a small microwave safe container for 30 seconds and stir until smooth. With spoon drizzle the melted mints over the puff pastry. Sprinkle with coarse sugar or finely chopped nuts if desired. Let cool slightly, serve warm.

Yield:

16