Raspberry Chocolate Puff

“I tried this one several years ago from a Taste of Home book I had. Very easy, elegant and good.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the chips and pecans.
  2. On a lightly floured surface, roll each pastry sheet into a 12-in. square.
  3. Cut in half lengthwise and widthwise, making eight 6-in. squares.
  4. Spoon the chip mixture in the center of each square.
  5. Pull all corners together below the tips of the corners, forming a pouch.
  6. fold the corner tips down.
  7. Place on an ungreased baking sheet.
  8. Bake at 425° for 18-20 minutes or until golden brown.
  9. Remove to a wire rack to cool.
  10. In a food processor or blender, puree raspberries and confectioners' sugar.
  11. Strain and discard seeds.
  12. Spoon raspberry sauce onto dessert plates; top with pastry pouches.
  13. If desired, garnish with raspberries and chips; dust with confectioners' sugar.

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