Chocolate Raspberry Pillows

Campbell's Chocolate Raspberry Pillows Recipe

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

At a glance

Prep

20 min.

Total

1 hr. 30 min.

Serves

16

Servings: 2 pieces each

Thaw: 40 min.

Bake: 15 min.

Freeze: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

2 egg yolks
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 chocolate pieces or chunks
32 thawed frozen raspberries or fresh raspberries
2 tablespoons confectioners' sugar

How to Make It

  • 1

    Beat the egg yolks and water in a small bowl with a fork.

  • 2

    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.

  • 3

    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.

  • 4

    Heat the oven to 375°F.

  • 5

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

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RID#26979

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