Chocolate raspberry mini-napoleons

Yield: 9 Servings

Measure Ingredient
½ pack Pepperidge Farm Frozen Puff Pastry Sheets; 1 sheet
4 ounces Semisweet chocolate
2 tablespoons Milk
3 ounces Cream cheese; softened
¼ cup Confectioner's sugar
1 cup Heavy cream; whipped
⅓ cup Raspberry jam; seedless
12 ounces Raspberries; frozen
3 tablespoons Sugar

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place on baking sheet.

Bake 15 minutes or until golden. Remove from baking sheet. Cool on wire rack. In microwave-safe bowl, microwave chocolate and milk on High for 1½ minutes or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool to room temperature. Beat cream cheese and confectioners' sugar with electric mixer at low speed until smooth. Beat into chocolate mixture. Fold in whipped cream until well blended. Split pastries into 2 layers. Spread 18 halves with jam. Spread chocolate mixture over jam. Top with remaining halves.

Refrigerate 30 minutes. In bowl, mix raspberries and sugar, stirring until berries are defrosted. Garnish pastry with additional confectioners' sugar.

Serve with raspberry sauce if desired.

Per serving: 283 Calories; 17g Fat (51% calories from fat); 2g Protein; 34g Carbohydrate; 47mg Cholesterol; 46mg Sodium Recipe by: Pepperidge Farm leaflet From The Chocolate Archives, Dec 1997,

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