Chocolate Raspberry Pillows
Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.
Ingredients
2 egg yolk
2 teaspoons water
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks
32 thawed frozen raspberriesor fresh raspberries
2 tablespoons confectioners' sugar
2 teaspoons water
2 tablespoons all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks
32 thawed frozen raspberriesor fresh raspberries
2 tablespoons confectioners' sugar
Instructions
Beat the egg yolks and water in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.
Heat the oven to 375°F.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.
Heat the oven to 375°F.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.
Chocolate Raspberry Pillows
Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.
Directions
Print
Beat the egg yolks and water in a small bowl with a fork.Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square. Fold the pastry over the filling to form a triangle. Crimp the edges with a fork to seal. Prick the tops of the pastries with a fork. Brush the pastries with the egg mixture. Place the pastries onto 3 baking sheets. Freeze for 15 minutes or until firm.Heat the oven to 375°F.Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.
Ingredients
2 egg yolk2 teaspoons water2 tablespoons all-purpose flour1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed4 ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks32 thawed frozen raspberriesor fresh raspberries2 tablespoons confectioners' sugar
Strawberry White Chocolate Napoleon...
This exquisite dessert, combining puff pas...
Fire House Salsa Bars
These chewy oatmeal bars have an added kic...
S'mores Nachos
Surprise the kids with this delicious snac...
Easter Egg Marshmallow Crème Puffs...
Dress up your holiday table with a basket ...