Cupid's Pillows
- Ready In:
- 1hr 2mins
- Ingredients:
- 5
- Yields:
-
16 pillows
- Serves:
- 16
ingredients
- 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
- 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.
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Reviews
-
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.
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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!