Raspberry Chocolate Puff - cooking recipe

Ingredients

1 cup raspberry chocolate chips or 1 cup milk chocolate chips
1 cup chopped pecans
1 (17 ounce) package frozen puff pastry, thawed
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
fresh raspberry (optional)
additional vanilla (optional)
raspberry chocolate chips (optional)
confectioners' sugar (optional)

Preparation

In a bowl, combine the chips and pecans.
On a lightly floured surface, roll each pastry sheet into a 12-in. square.
Cut in half lengthwise and widthwise, making eight 6-in. squares.
Spoon the chip mixture in the center of each square.
Pull all corners together below the tips of the corners, forming a pouch.
fold the corner tips down.
Place on an ungreased baking sheet.
Bake at 425\u00b0 for 18-20 minutes or until golden brown.
Remove to a wire rack to cool.
In a food processor or blender, puree raspberries and confectioners' sugar.
Strain and discard seeds.
Spoon raspberry sauce onto dessert plates; top with pastry pouches.
If desired, garnish with raspberries and chips; dust with confectioners' sugar.