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
  • Serves: 16



  • 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


  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

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