Ingredients:
1/2 Frozen puff pastry (14.1 oz, 397 g), thawed
1/4 cup 60 ml Finely thopped hazelnuts (or almonds)

Filling:
4 oz 125g Light cream cheese, softened
1/2 125 ml Brown sugar, packed
3 tbsp 50 ml Cold prepared strong coffee (or water)
1/2 cup 250 ml Semisweet chocolate chips
1/2 cup 125 ml Ground hazelnuts (filberts)
1/2 cup 125 ml Ground almonds
4 cups 1L Frozen light whipped  topping, thawed

Method:
Roll I sheet of pastry on lightly floured surface into 13 x 13 inch (33 x 33 cm) square. Trim to 12x12 inch (30 x 30 cm) square with sharp knife to make straight edges.

Cut into 3 equal strips forming 3 rectangle 4 x 12 inch (10 x 30 cm) size. Poke surface of each several times with fork through to bottom. Arrange on ungreased baking sheet. Sprinkle with hazelnuts.

Sake in 450 F (230 C) oven for about 8 minutes until puffed and golden. Cool. If not equal ¡n size, use gentle sawing motion to trim.

For Filling:
Beat cream cheese, brown sugar arid coffee in medium bowl until smooth.

Melt chocolate chips in a small saucepan over hot water, or on low, stïrring constantty until smooth, Do not overheat Cool to room temperature. Beat ¡rito cheese mixture.

Fold in, hazelnuts and almonds. Fold in topping. Stack into 3 Iayer5, spreading or piping about 1 33 cups (400 mL chocolate mbcture on each layer. Chill. Use gentle sawing motion to cut into 10 slices.

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