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Raspberry Chocolate Puffs




Source of Recipe


toh


List of Ingredients




1 cup vanilla or white chips
1 cup raspberry or 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, additional vanilla and raspberry chips and confectioners' sugar, optional


Recipe



In a bowl, combine the chips and pecans. 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. 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. Place on an ungreased baking sheet. Bake at 425° for 18-20 minutes or until golden brown. Remove to a wire rack to cool.
In a food processor or blender, puree raspberries and confectioners' sugar. Strain and discard seeds. Spoon raspberry sauce onto dessert plates; top with pastry pouches. If desired, garnish with raspberries and chips; dust with confectioners' sugar. Yield: 8 servings.