Chocolate Raspberry Pillows

Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • freeze: 15 minutes
  • total: 20 minutes
  • Serves: 16

Recipe

Ingredients

  • 2 egg yolk
  • 2 teaspoons water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 4 ounces (about 3/4 cup) semi-sweet chocolate pieces or chunks
  • 32 thawed frozen raspberries or fresh raspberries
  • 2 tablespoons confectioners’ sugar

Directions

  1. Beat the egg yolks and water in a small bowl with a fork.

  2. Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.

  3. Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square.  Fold the pastry over the filling to form a triangle.  Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork.  Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.

  4. Heat the oven to 375°F.

  5. Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.

Stuffed Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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