Chocolate Raspberry Pillows - cooking recipe

Ingredients

1 (17 1/3 ounce) package frozen puff pastry sheets (2 sheets)
2 egg yolks
2 teaspoons water
3/4 cup semisweet chocolate piece (OR semi-sweet chocolate chunks)
2 cups frozen raspberries

Preparation

Thaw pastry sheets at room temperature 30 minutes.
Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16\" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4\"x4\" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375\u00b0F
Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
Makes 32 pastries.