These delicate chocolate raspberry pastries are such a special treat and incredibly simple to make!
I love to bake. It’s fun to find a new recipe like these chocolate raspberry pastries, give it a little tweak and taste the results. But for as much as I love the acting of baking, there’s someone in our family who loves it even more — my hubby. He loves being my taste taster. Seem like though, there’s usually one problem that always comes up. He never wants to stop with just one!
Let me explain. So, last Saturday night I made a batch of nine chocolate raspberry pastries. I set aside three to taste and then put away the remaining six to photograph the next day. Sebastian, Chris and I each had one pastry. Britton had already gone to bed so he missed out! We’ll catch you the next time around, little B. 😉
Sebastian was the first one to bite into his pastry. So I asked him what he thought. He answered….’These are so good. Are there more?’ Certainly not tonight, there ain’t! 😉 Then Chris took a bite of his pastry and said, ‘Oh, these are good! Light and flaky but with a sweet chocolate and raspberry center. Not too rich…just pure yumminess!’
Then he proceeded to get up and head to the kitchen to get more. Before I could stop him (and I would have!)….he stopped himself. ‘Oh wait. I can’t have any more until you take pictures. Right?’ Correctamundo! (I’ll give you an extra pastry if you can name what famous TV show that saying is from.)
Seems like being married to a blogger has it’s ups and downs, I guess. 😉 But don’t feel too bad for him. Because the next day I wanted him to compare the powdered sugar topping to the drizzled frosting. (See….I told you his life is rough!) Originally he thought the powdered sugar topping was the best. But I predicted the frosting would give the whole pastry a more consistent sweet balance throughout every single bite. And once he tried the frosted topping, he agreed with me!
It seems like, whether with powdered sugar or frosting, these chocolate raspberry pastries are a family favorite. And everyone — including Chris — has been asking me to make more. Since they are so incredibly easy to make, how I can I say no. Above all though, take note of this tip. Before you make them for your family, double the recipe! Trust me on this. 😉
Chocolate Raspberry Pastries
- 1 sheet puff pastry
- 1 egg wash
- 9 raspberries
- 2 tbsp chocolate hazelnut spread
- powdered sugar
Preheat the oven to 400 degrees.
Cut the puff pastry into 9 equal squares.
Starting with one square, cut a line in the middle of each corner making sure the cuts do not touch in the center.
Place ½ teaspoon of hazelnut spread in the center.
Fold each corner to the center and press down until the pastry sticks. Brush each side of the folded pastry with egg wash.
Pinch the corners of each fold together to create a petal shape, creating 4 petals. And place one raspberry in the center. Then repeat with the remaining pastry squares.
Bake for 15–20 minutes, until pastry is golden brown and puffed.
Optional: Dust with powdered sugar or a drizzle of frosting.
Adapted from Tasty
If you love baking too, I’ve joined up with a talented group of bloggers to share a ton of favorite summer recipe ideas…
Check out what they have in store…
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