Raspberry Chocolate Puff

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup raspberry chocolate chips or 1 cup milk chocolate chips
• 1 cup chopped pecans
• 1 (17 ounce) package frozen puff pastry, thawed
• 1 (12 ounce) package frozen unsweetened raspberries, thawed
• 1 cup confectioners' sugar
• fresh raspberry (optional)
• additional vanilla (optional)
• raspberry chocolate chips (optional)
• confectioners' sugar (optional)

Recipe

• 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.