https://www.copymethat.com/r/GtxzGgREI/no-title/
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8Goncrt
GtxzGgREI
2024-10-05 22:39:38
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Ingredients
Steps
- CHOCOLATE-RASPBERRY BAGS (pictured on page 109)
- This dessert is great to serve to company. It’s always easy to make ahead, or it can even be done at the last minute, if necessary, and it never
- fails to impress your guests. The
- pastry bags hold two flavors of chocolate morsels.
- 1 (IO-ounce) package frozen raspberries in light syrup, thawed and undrained
- 1¼ cups sifted powdered sugar, divided
- 1 (17¼-ounce) package frozen puff pastry sheets, thawed
- 1 cup raspberry-flavored chocolate morsels or senisweet chocolate morsels
- 1 cup white chocolate morsels
- 1 Cup chopped pecans
- o Combine raspberries and 1 cup powdered sugar in container of an electric blender; process until smooth, stopping once to scrape down sides.
- 0 Pour raspberry mixture through a large wire-mesh strainer into a bowl, discarding seeds. Cover and Chill
- 0 Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
- 0 Combine chocolate morsels, white chocolate morsels, and 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, pln'ching to seal at “neck” and spreading open top edges of pastry. Place filled bags on an un-greased baking sheet.
- 0 Bake at 425° for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
- 0 Spoon raspberry sauce evenly onto dessert plates; set aside. Spnnkle baked pastries with remaining ¼ cup powdered sugar, and place a pastry bag in center of each plate on sauce. Sprinkle reserved morsel mixture on sauce. Serve immediately. Yield: 8 servings.
- Note: You can assemble the pastry bags up to 4 hours before baking them; cover with plastic wrap, and chill. Substitute caramel sauce for raspberry sauce. For puff pastry sheets, we used Pepperidge Farm.