Ingredients
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
Directions:
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.