Prep 25 mins
Cook 15 mins
Yummy little treats from the puff pastry site. If you haven't tried puff pastry yet, this is a good way to start. Also try Parmesan Cheese Twists!
- 1 (17 1/3 ounce) packagefrozen puff pastry sheets (2 sheets)
- 2 egg yolks
- 2 teaspoons water
- 3⁄4 cup semisweet chocolate piece (OR semi-sweet chocolate chunks)
- 2 cups frozen raspberries
- Thaw pastry sheets at room temperature 30 minutes.
- Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
- Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
- Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
- Makes 32 pastries.
I served these for Sunday brunch, and my family loved them! Despite careful crimping, the raspberries oozed out a bit, but no one seemed to care. Thanks for the recipe!
Oh my goodness. These were incredible little bites of summer. I used good quality dark chocolate and raspberries from my bushes. Must remember, double the recipe. These were easy to assemble and the results were excellant. Not sweet just tart, rich and chocolatey. I can't wait to make these again, next time I may add a little cream cheese. Thank you so much for sharing with us Sharon123, I see endless possibilities
OH MY, anything that rich should be against the law! I used Ghiradelli semi-sweet chocolate squsrers and they are soooo good! Couldn't wait for desert, had to have one fresh out of the oven. Thanks