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Preheat oven to 400 degrees. Unfold pastry on lightly floured surface, roll pastry out to 10-inch square. Cut into 9 circles with 3-inch cookie cutter or rim of glass. Place on ungreased baking sheet. Bake 10 minutes. Remove to wire racks; cool completely. Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk, 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 minutes. Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom half of pastry; cover with tops. Drizzle with chocolate (optional). Serve immediately, or cover and refrigerate until ready to serve. Makes 9 servings. 1 “cream puff” each.
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