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Raspberry Chocolate Puffs Recipe

★★★★★

4.4 from 100 reviews
  • Author: Simon
  • Total Time: 35 minutes
  • Yield: 8 pastries 1x

Description

Raspberry Chocolate Puffs combine flaky puff pastry with a decadent filling of milk chocolate, white baking chips, and chopped pecans, topped with a sweet, smooth raspberry sauce made from pureed frozen raspberries and confectioners’ sugar. These elegant pastries are perfect for dessert or a special brunch treat, offering a delightful mix of textures and flavors with a golden, crisp exterior and rich, fruity filling.

Ingredients

Scale

Filling

  • 1 cup milk chocolate chips
  • 1 cup white baking chips
  • 1 cup chopped pecans

Pastry

  • 1 package (17.3 ounces) frozen puff pastry, thawed

Raspberry Sauce

  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 1 cup confectioners’ sugar

For Assembly and Serving

  • Additional confectioners’ sugar for dusting
  • Optional: Fresh raspberries and additional chocolate and white baking chips for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the correct temperature for baking the puff pastries to a crisp, golden finish.
  2. Prepare Filling Mixture: Toss together the milk chocolate chips, white baking chips, and chopped pecans in a bowl. This mixture will form the rich, nutty chocolate filling for the pastries.
  3. Roll and Cut Pastry: On a lightly floured surface, roll each thawed puff pastry sheet into a 12-inch square. Cut each sheet into quarters to yield four 6-inch squares from each sheet, preparing the base for each puff.
  4. Assemble Puffs: Place the pastry squares on ungreased baking sheets. Spoon about 1/3 cup of the chocolate and pecan mixture onto the center of each square. Lightly brush the edges of the pastry with water to seal. Bring the corners up and pinch seams tightly to enclose the filling completely, forming neat puffs.
  5. Bake Pastries: Bake the assembled puffs in the preheated oven for 18 to 20 minutes, or until they are puffed up and golden brown. This step ensures a flaky crust with a molten filling.
  6. Cool Slightly: Remove the baked puff pastries from the oven and transfer them to a wire rack to cool slightly, allowing the filling to set a bit for easier handling.
  7. Make Raspberry Sauce: While the pastries bake, puree the thawed frozen raspberries with 1 cup of confectioners’ sugar in a food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds, creating a silky raspberry sauce perfect for drizzling.
  8. Serve: Dust the pastries lightly with additional confectioners’ sugar. Serve them warm or at room temperature with the raspberry sauce drizzled on top or on the side, garnishing optionally with fresh raspberries and extra chocolate chips for an elegant presentation.

Notes

  • Ensure puff pastry sheets are thoroughly thawed before rolling to prevent cracking.
  • Use a light dusting of flour to roll out pastry without sticking but avoid using too much flour as it can toughen the dough.
  • The raspberry sauce can be prepared in advance and refrigerated for up to 2 days.
  • For easier sealing, keep the edges of the pastry slightly damp with water to create a better seal.
  • Serve pastries soon after baking for the best texture and flavor, as puff pastry tends to lose crispness over time.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry chocolate puffs, puff pastry dessert, chocolate pecan pastries, raspberry sauce dessert, easy baked pastries

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Find it online: https://kitchenofsimon.com/raspberry-chocolate-puffs-recipe/