Chocolate Raspberry Pillows

By Dglmedia

Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.

Ingredients

• 2 egg yolks
• 2 teaspoons water
• All-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1/3 of a 12-ounce package semi-sweet chocolate pieces OR semi-sweet chocolate chunks (about 3/4 cup)
• 32 frozen raspberries OR fresh raspberry (about 2 cups)
• Confectioners' sugar

Details

Servings 16

Preparation

Step 1

Heat the oven to 375°F.
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.
Or pull pastry in, twist and pinch to attach.

Bake for 15 minutes or until the pastries are golden brown. Sprinkle with the confectioners' sugar.