Raspberry Chocolate Puff

Directions

1. 1
   In a bowl, combine the chips and pecans.
2. 2
   On a lightly floured surface, roll each pastry sheet into a 12-in. square.
3. 3
   Cut in half lengthwise and widthwise, making eight 6-in. squares.
4. 4
   Spoon the chip mixture in the center of each square.
5. 5
   Pull all corners together below the tips of the corners, forming a pouch.
6. 6
   fold the corner tips down.
7. 7
   Place on an ungreased baking sheet.
8. 8
   Bake at 425° for 18-20 minutes or until golden brown.
9. 9
   Remove to a wire rack to cool.
10. 10
    In a food processor or blender, puree raspberries and confectioners' sugar.
11. 11
    Strain and discard seeds.
12. 12
    Spoon raspberry sauce onto dessert plates; top with pastry pouches.
13. 13
    If desired, garnish with raspberries and chips; dust with confectioners' sugar.