Chocolate Raspberry Pillows
Thaw Time: 30 minutes
Bake Time: 15 minutes
Prep Time: 25 minutes
Freeze Time: 15 minutes
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Ingredients
1 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
2 egg yolks
2 teaspoons water
3/4 cup semi-sweet chocolate pieces
OR
semi-sweet chocolate chunks
2 cups frozen raspberries
OR
fresh raspberries
Confectioners' sugar
Directions
THAW
pastry sheets at room temperature 30 min.
UNFOLD
1
pastry sheet on lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place
1 tsp.
chocolate and
1
raspberry in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
PLACE
filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 min. Preheat oven to 375°F.
BAKE
for 15 min. or until puffed and golden. Serve warm, sprinkled with confectioners' sugar. Makes 32 pastries.
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This recipe has been
rated by 9 members.
"This recipe it is so easy and yummy, for sure I'll be doing it again:)"
"This is great with ice cream!"
"It was good."
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