Chocolate Raspberry Puff Pastry
- 1 package Pepperidge Farm frozen puff pastry shells
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp confectioners' sugar
- 13 oz. Nutella chocolate hazelnut spread
- 1 pint fresh raspberries
- Fresh mint leaves (to garnish)
Prior to assembly: Preheat oven to 400° F. Bake and cool the pastry shells according to the package directions.
Place cream, sugar and vanilla extract in a large bowl. Beat with mixer at high speed until stiff.
Place 2 Tbsp Nutella spread in each pastry shell. Top with 4 to 5 raspberries.
Spoon 2 Tbsp sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops. Serve immediately.
NOTE: Sliced strawberries, blueberries, or even pineapple can be used in place of raspberry.
Submitted by: Recipe Group Member
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