Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/chocolate-and-raspberry-pastries/
Home
Recipes
Chocolate and Raspberry Pastries
Back
Chocolate and Raspberry Pastries
10 Mins
Prep time
20 Mins
Cooking time
Serves
4
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
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
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.
BRUSH pastries with remaining egg yolk, sprinkle with caster sugar then bake at 200°C for 10 minutes or until golden.
DUST the pastries with icing sugar and serve with a scoop of ice-cream and extra raspberries.
Recipe or Meal Type
Desserts
Cuisines
Picnic
More recipes you will love
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath