Raspberry Chocolate Puffs
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 8 servings.
This chocolaty, flaky dessert is one of my favorite show-off recipes because
it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Ingredients
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1 cup milk chocolate chips
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1 cup white baking chips
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1 cup chopped pecans
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 package (12 ounces) frozen unsweetened raspberries, thawed
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1 cup confectioners' sugar
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Additional confectioners' sugar
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Optional: Fresh raspberries and additional chocolate and white baking chips
Directions
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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.
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2.
Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal.
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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 to remove seeds.
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4.
To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.
Nutrition Facts
1 serving: 699 calories, 39g fat (13g saturated fat), 9mg cholesterol, 238mg sodium, 81g carbohydrate (40g sugars, 7g fiber), 9g protein.
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