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) image placeholder

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. Servings:
Submitted by: Recipe Group Member