Instructions

Combine raspberries and 1 cup powdered sugar in container of an electirc
blender; process until smooth, stopping once to scrape down sides.
Pour raspberry mixture through a large wire-mesh strainer into a bowl,
discarding seeds. Chill.
Roll each pastry sheet on a lightly floured surface into a 12-inch square;
cut each sheet of pastry into 4 squares.
Combine raspberry-flavored chocolate morsels, white chocolate morsels, and
chopped pecans; place evenly in middle of each pastry square. Reserve
some morsel mixture for garnish, if desired. Pull up sides of pastry to
enclose morsel mixture; twist ends just above morsels, pinching to seal at
"neck" and spreading open top edges of pastry. Place filled bags on an
ungreased baking sheet.
Bake at 425 degrees for 20 minutes, covering loosely with aluminum foil
after 10 minutes to prevent excess browning.
Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle
baked pastries with remaining 1/4 cup powdered sugar, and place a pastry
bag in center of each plate on sauce. Sprinkle reserved morsel mixture on
sauce. Serve immediately.