Chocolate Mocha Pastry - flour

Method

• FOR THE PASTRY: Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly.
• Stir in 2 tablespoons water with fork until moistened.
• Divide dough in half; shape into 2 balls.
• Pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet.
• Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
• FOR THE FILLING: Place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan.
• Cook over medium heat for 6-8 minutes or until mixture comes to a boil.
• Remove from heat; stir in 1 cup flour and vanilla extract.
• Stir in eggs one at a time, until smooth and glossy.
• Spread mixture to completely cover each rectangle.
• Bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
• FOR THE GLAZE: Combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves.
• Stir in sugar and 2 Tb bsp.
• butter until smooth and creamy.
• Spread evenly over each pastry.
• FOR THE DRIZZLE: Microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead.
• Microwave at 10-20 seconds intervals, kneading until smooth.
• Cut tiny corner from bag;squeeze to drizzle evenly over each pastry.
• Pull knife through drizzle 3 times to create design.
• Cut into 1-inch slices.