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1
FOR THE PASTRY: Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly.
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2
Stir in 2 tablespoons water with fork until moistened.
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3
Divide dough in half; shape into 2 balls.
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4
Pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet.
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5
Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
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6
FOR THE FILLING: Place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan.
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7
Cook over medium heat for 6-8 minutes or until mixture comes to a boil.
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8
Remove from heat; stir in 1 cup flour and vanilla extract.
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9
Stir in eggs one at a time, until smooth and glossy.
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10
Spread mixture to completely cover each rectangle.
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11
Bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
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12
FOR THE GLAZE: Combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves.
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13
Stir in sugar and 2 Tb bsp.
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14
butter until smooth and creamy.
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15
Spread evenly over each pastry.
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16
FOR THE DRIZZLE: Microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead.
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17
Microwave at 10-20 seconds intervals, kneading until smooth.
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18
Cut tiny corner from bag;squeeze to drizzle evenly over each pastry.
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19
Pull knife through drizzle 3 times to create design.
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20
Cut into 1-inch slices.
