Chocolate and Raspberry Pastries

Chocolate and Raspberry Pastries
10 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1 sheet frozen puff pastry, cut into 4 squares and thawed
  • 1 egg yolk
  • 80g PHILADELPHIA Spreadable Cream Cheese
  • 1/2 cup raspberries, fresh or frozen
  • 80g TOBLERONE Dark Chocolate, chopped
  • 2 teaspoons caster sugar
  • icing sugar, to dust
  • ice cream, to serve
  • 1/2 cup raspberries, fresh or frozen, to serve

How to make it

  1. PLACE the pastry squares onto a lined baking tray and brush the edges with egg yolk. Place a dollop of PHILLY in the centre of each square and top with the raspberries and TOBLERONE. Bring opposite corners of pastry toward the centre and press together the edges to seal.
  2. BRUSH pastries with remaining egg yolk, sprinkle with caster sugar then bake at 200°C for 10 minutes or until golden.
  3. DUST the pastries with icing sugar and serve with a scoop of ice-cream and extra raspberries.