Raspberry Chocolate Puffs Recipe
Raspberry Chocolate Puffs Recipe photo by Taste of Home
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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."
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 8 servings


  • 1 cup milk chocolate chips
  • 1 cup white baking 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
  • Additional confectioners' sugar
  • Optional ingredients: fresh raspberries and additional chocolate and white baking chips


  1. Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares.
  2. Place about 1/3 cup chocolate mixture in the center of each square; lightly brush edges of pastry with water. Bring up corners over filling, twisting below the corners to seal. Fold down corners to resemble pouches. Place on an ungreased baking sheet.
  3. Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain and discard seeds.
  4. Serve pastries with raspberry sauce; dust with confectioners' sugar. If desired, serve with fresh berries and additional chips. Yield: 8 servings.
Originally published as Raspberry Chocolate Puffs in Taste of Home April/May 2003, p68

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