Prep 45 mins
Cook 17 mins
This is a great treat if you like chocolate and raspberries. Easy to make but elegant.
- 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
- 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.
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.
These were pretty darn good. I was looking for something quick and easy to do with scraps of puff pastry I had left over. I used chocolate chips and frozen raspberries (which was what I had on hand) and didn't bother freezing my pastries before baking, because I didn't have time. After cooling slightly, I topped each pastry with a dollop of Cool Whip before serving. DH was very impressed!