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Raspberry Chocolate Puffs Recipe

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"This is my 'show-off' dessert because it makes a spectacular presentation," says Anneliese Deising of Plymouth, Michigan. "Every time I serve it, my friends rave about this fancy and fun treat. Although it looks like you fussed, the recipe is actually quick and easy."

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Raspberry Chocolate Puffs Recipe

Prep: 25 min. Bake: 20 min. + cooling

Yield: 8 Servings

25 20 45

Ingredients

1 cup white baking chips
1 cup milk chocolate chips
1 cup chopped pecans
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
Fresh raspberries and additional white chips, chocolate chips and confectioners' sugar, optional

Directions

In a large bowl, combine chips and pecans; set aside. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut in half lengthwise and widthwise, making eight 6-in. squares.
Spoon the chip mixture in the center of each square. Pull all corners together below the tips of the corners, forming a pouch. Fold the corner tips down.
Place on an ungreased baking sheet. Bake at 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
In a food processor, puree raspberries and confectioners' sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. Garnish with raspberries and additional chips; dust with additional confectioners' sugar if desired. Yield: 8 servings.

Nutritional Facts One serving (calculated without the fresh raspberries, additional vanilla and raspberry chips and confectioners' sugar) equals 752 calories, 42 g fat (13 g saturated fat), 6 mg cholesterol, 283 mg sodium, 88 g carbohydrate, 7 g fiber, 9 g protein.

Originally published as Raspberry Chocolate Puffs in Taste of Home April/May 2003, p68

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