Chocolate Raspberry Napoleons |
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| Ingredients: | ||||||||||||||||||||||||||
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1 sheet frozen puff pastry (1/2 of 17.3-oz. package), thawed 7 squares Semi-Sweet Chocolate, divided 1 cup whipping cream 6 oz. (3/4 of 8-oz. package) Cream Cheese, softened 1/2 cup powdered sugar 1 package (6 oz.) fresh raspberries (about 1-1-/2 cups) |
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| Preparation: | ||||||||||||||||||||||||||
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Heat oven to 400ºF. Unfold the pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 minutes or until golden brown. Remove to wire racks; cool completely. Melt 6 chocolate squares as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Beat melted chocolate, cream cheese, and powdered sugar in large bowl with mixer on medium speed until well blended. Whisk in whipped cream. Split each pastry rectangle in half. Spread each bottom half with 3 tablespoons of the chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate square; drizzle over pastries. |
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