Ingredients
- 10 ounces frozen raspberries, thawed -- undrained
- 1 1/4 cups sifted powdered sugar -- divided
- 17 1/4 ounces frozen puff pastry sheets -- thawed
- 1 cup raspberry flavored chocolate morsels
- (or) semisweet chocolate morsels
- 1 cup white chocolate
- (or) vanilla-milk morsels
- 1 cup pecans -- chopped
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.