Chocolate and Raspberry Pastries

1. 1

   Place the pastry squares onto a lined baking tray and brush the edges with egg yolk.

2. 2

   Place a dollop of Philly* in the centre of each square and top with the raspberries and Toblerone*.

3. 3

   Bring opposite corners of pastry toward the centre and press together the edges to seal.

4. 4

   Brush pastries with remaining egg yolk, sprinkle with caster sugar then bake at 200C for 10 minutes or until golden.

5. 5

   Dust the pastries with icing sugar and serve with a scoop of ice-cream and extra raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.