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
Raspberry Chocolate Puffs
Raspberry Chocolate Puffs
Prep Time
25 min
Cook Time
20 min
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: Fresh raspberries and additional chocolate and white baking chips
Directions
- 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.
- 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.
- 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.
- 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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