Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.
cost per recipe: $8.10
The price is determined by the national average.
tablespoons all-purpose flour
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks
thawed frozen raspberriesor fresh raspberries
tablespoons confectioners' sugar
Beat the egg yolks and water in a small bowl with a fork.
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.
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.
Heat the oven to 375°F.
Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.