Raspberry Chocolate Puffs

Contributed By: Terry Borden


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 white baking chips


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 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.
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.
4. To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD: 8 servings.

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