Raspberry Chocolate Puff

1. 1

   In a bowl, combine the chips and pecans.

2. 2

   On a lightly floured surface, roll each pastry sheet into a 12-in. square.

3. 3

   Cut in half lengthwise and widthwise, making eight 6-in. squares.

4. 4

   Spoon the chip mixture in the center of each square.

5. 5

   Pull all corners together below the tips of the corners, forming a pouch.

6. 6

   fold the corner tips down.

7. 7

   Place on an ungreased baking sheet.

8. 8

   Bake at 425u00b0 for 18-20 minutes or until golden brown.

9. 9

   Remove to a wire rack to cool.

10. 10

    In a food processor or blender, puree raspberries and confectioners' sugar.

11. 11

    Strain and discard seeds.

12. 12

    Spoon raspberry sauce onto dessert plates; top with pastry pouches.

13. 13

    If desired, garnish with raspberries and chips; dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.