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Raspberry Chocolate Puffs Recipe

Raspberry Chocolate Puffs Recipe

"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 YIELD:8 servings

Ingredients

  • 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 baking chips

Directions

  • 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.

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