Raspberry Chocolate Puffs |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my 'show-off' dessert because it makes a spectacular presentation, says Anneliese Deising of Plymouth, Michigan. Every time I serve it, my friends rave about this fancy and fun treat. Although it looks like you fussed, the recipe is actually quick and easy. Ingredients:
1 cup white baking chips |
1 cup milk chocolate 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 |
fresh raspberries and additional white chips, chocolate chips and confectioners' sugar, optional |
Directions:
1. In a large bowl, combine chips and pecans; set aside. On a lightly floured surface, roll each pastry sheet into a 12-in. square. Cut in half lengthwise and widthwise, making eight 6-in. squares.
2. Spoon the chip mixture in the center of each square. Pull all corners together below the tips of the corners, forming a pouch. Fold the corner tips down.
3. Place on an ungreased baking sheet. Bake at 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
4. In a food processor, puree raspberries and confectioners' sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. Garnish with raspberries and additional chips; dust with additional confectioners' sugar if desired. Yield: 8 servings.
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