Chocolate Raspberry Pastry -- Karen Cooks

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs provide a richer flavor with less sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a lower-calorie option with similar creaminess.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

Take the frozen Pepperidge Farm puff pastry sheets out of the freezer and let them sit out on the counter to thaw.

Lay the thawed pastry on a lightly floured surface and cut it into thirds along the pre-folded lines.

Use a rolling pin to flatten the strips to about 12 to 16 inches long.

Beat an egg in a cup for sealing the pastries.

Cut the strips again into thirds to create a total of 18 pieces.

Spread Nutella on half of the pastry strips, leaving a border around the edges.

Add raspberry jam on top of the Nutella on the same half of the pastry.

On another strip, spread raspberry jam first, then sprinkle dark chocolate morsels on top.

Brush the edges of the pastry with the beaten egg to help seal them.

Fold the pastry over to cover the filling and press down to seal the edges.

Use a fork to crimp the edges for decoration and to ensure a good seal.

Preheat the oven to 400°F (200°C).

Make slits in the top of each pastry to allow steam to escape while baking.

Place the filled pastries on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 18 minutes, checking at 15 minutes for doneness.

Remove the pastries from the oven once they are puffed and golden brown.

Let the pastries cool before dusting them with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens