Chocolate Raspberry Puff Pastry by Jamie

By srumbel

Ingredients

• 1 sheet frozen puff pastry
• 1 egg
• 1 Tb sugar
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 C nutella
• 1 (16 ounce) container cool whip
• 1 (6 ounce) container fresh raspberries

Details

Servings 24
Preparation time 20mins
Cooking time 40mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Preheat your oven to 375 degrees.

2. Grab a box of Puff Pastry. You can find this in the frozen food section of your local grocery store. There are two packages per box. You only need one sheet. Carefully wrap the remaining sheet securely in the paper and put it back in the box. Store it in the freezer.

3. Spray a large baking sheet with cooking spray and carefully open the sheet of puff pastry and lay it out flat. Allow it to defrost, should take about 10 minutes.

4. Take a sharp knife and score the sheet, about an inch away from the edge making sure not to cut all the way through the dough.

5. Grab an egg and whisk it well. Brush it along the scored edges of the puff pastry.

6. Sprinkle 1 tablespoon of sugar along the edges, over the top of the egg.

7. Bake for 18-20 minutes, or until the edges are golden brown and the pastry has...puffed. ?

8. With a sharp knife, re-score the edges of the pastry, making sure not to cut all the way to the bottom. Gently press the inside of the pastry down. Allow it to cool.

9. Into your stand mixer or large mixing bowl place 1 (8 ounce) package softened cream cheese and 1 1/4 C nutella. Beat until nice and smooth. Add 2 C cool whip and beat to combine.

10. Add the chocolate mixture to the cooled puff pastry. Spread it out evenly.

11. Add several large dollops (about 1 1/2 cups total) of cool whip onto the chocolate filling. Spread it out evenly, allowing for about 1 inch of the chocolate to show through.

12. Grab a 6 ounce package of fresh raspberries. Place them out evenly, in rows over the top of the cool whip. Sprinkle with powdered sugar if you so choose.

13. Slice with a sharp knife into squares and serve. Refrigerate leftovers.

Yield: 24-30 squares

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes