Puff Pastry with Raspberries


1 box puff pastry (2 sheets)

1 dark chocolate bar 3 to 4 oz

1 cup raspberry preserves

1 egg

raw or white sugar for sprinkling pastry

optional: raspberries and ice cream for serving


Thaw puff pastry at room temperature. Preheat oven to 375 degrees.

Line a baking sheet with parchment paper or lightly spray with cooking spray.

Roll out one pastry sheet on a lightly floured surface to flatten a bit.

Cut each sheet into 3 long rectangles. Cut a triangular shaped end at the end of each rectangle to be the envelope flap.

Repeat with second sheet of puff pastry. (see picture)

In the center of each rectangle place 2 tablespoons of raspberry preserves and spread not getting all the way to the edge.

Place about a 2-inch piece of chocolate in the center of each rectangle.

In a small bowl, beat egg with 1 Tbsp water to make an egg wash.

Brush the edges of the pastry with the egg wash, and fold over using the tines of a fork to seal. Fold the “flap” over and brush each envelope with egg wash.

Sprinkle with sugar and place on prepared cookie sheet. * see note

Bake for 20 to 25 minutes.

The pastries can be served immediately or cooled to room temperature.

Makes 6

*I hate to waste puff pastry, it’s too delicious. The part left at the top from cutting the envelope flap can be cut into small shapes.  I used a star cookie cutter, but you could just make a free form shape if you don’t have a cookie cutter handy. Brush with egg wash, sprinkle with sugar and bake with your pastries. Eat several when no one is looking and serve the rest as a cute little garnish.




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