Recipe by youngdovefarm
This is a great treat if you like chocolate and raspberries. Easy to make but elegant.
Top Review by saylaveev
These were super!! I too used just some frozen raspberries I had from summer, along with a few chocolate waffers. I also hate to waste egg yolk, so I just beat the whole egg and used it as the egg wash. Turned out really well and were such a super treat, very easy and quick. I didn't freeze it either but could definately see how making them ahead so you can just pull it out when you need to would benefit. Sprinkle with icing sugar after.
- 0.5 (17 1/3 ounce) package puff pastry sheets, thawed (1 sheet)
- 1 egg white
- 3⁄4 cup good-quality semisweet chocolate chunk
- 1 (8 ounce) container raspberries
- 1⁄2 cup confectioners' sugar
Directions See How It's Made
- Roll a single puff pastry sheet into about a 16" square.
- Brush pastry lightly with egg white.
- Cut pastry sheet into sixteen 4"x4" squares.
- Place about 1 teaspoon chocolate and one raspberry in center of each square. (I put a piece of chocolate inside the raspberry too).
- Fold to form a triangle and press firmly on both edges with a fork or pastry crimper to seal.
- Prick the center of the pastry with a fork.
- Repeat until all are completed; put filled pastries onto large un-greased sheets. Freeze 30 minimum minutes.
- Pastries can be fully frozen individually at this point and sealed in a heavy-duty bag for later use.
- Preheat oven to 375°F.
- Bake 17 minute or until puffed and golden.
- Toss in confectioners sugar and let cool or the inside will burn your mouth! They taste better when cooled to just above room temperature.