Chocolate and Raspberry Pastries

Name: Chocolate and Raspberry Pastries
Ingredients: 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 teaspoon caster sugar; icing sugar, to dust; ice cream, to serve; 1/2 cup raspberries, fresh or frozen, to serve

9 ingredients

5 steps

Ingredients

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 teaspoon caster sugar
icing sugar, to dust
ice cream, to serve
1/2 cup raspberries, fresh or frozen, to serve

Directions

1

Place the pastry squares onto a lined baking tray and brush the edges with egg yolk.
2

Place a dollop of Philly* in the centre of each square and top with the raspberries and Toblerone*.
3

Bring opposite corners of pastry toward the centre and press together the edges to seal.
4

Brush pastries with remaining egg yolk, sprinkle with caster sugar then bake at 200C for 10 minutes or until golden.
5

Dust the pastries with icing sugar and serve with a scoop of ice-cream and extra raspberries.