| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cookies |
9 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Pepperidge Farm Frozen Puff Pastry Sheets; 1 sheet |
| 4 |
oz |
Semisweet chocolate |
| 2 |
tb |
Milk |
| 3 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Confectioner's sugar |
| 1 |
c |
Heavy cream; whipped |
| 1/3 |
c |
Raspberry jam; seedless |
| 12 |
oz |
Raspberries; frozen |
| 3 |
tb |
Sugar |
INSTRUCTIONS
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 1
1/2 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, http://www.choco.com
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