Chocolate Raspberry Pillows - Pepperidge Farm
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    Chocolate Raspberry Pillows

    Chocolate Raspberry Pillows

    • Thaw: 40 minutes
    • Prep: 20 minutes
    • Serves: 16

    Made With

    • (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
      (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product

    Ingredients & Directions

    • 2 egg yolk
    • 2 teaspoons water
    • 2 tablespoons all-purpose flour
    • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
    • 4 ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks
    • 32 thawed frozen raspberriesor fresh raspberries
    • 2 tablespoons confectioners' sugar

    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.

    Heat the oven to 375°F.

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

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