Raspberry Chocolate Filled Pockets Recipes

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RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

A Gale Grand recipe courtesy of the Food Network that I tweaked to lower the fat and calories somewhat. A few mini-chocolate chips added in with the cream cheese filling will really take this over the top.

Provided by SusieQusie

Categories     Dessert

Time 45m

Yield 12 pastries, 12 serving(s)

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces low-fat cream cheese, room temperature
1 tablespoon egg substitute (or 1 egg yolk)
1/4 cup Splenda granular (or 1/2 cup powdered sugar)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 tablespoon egg substitute (or another egg yolk)
2 teaspoons water
1/2 pint raspberries
2 teaspoons granulated sugar

Steps:

  • Thaw the puff pastry and roll the sheet out on a lightly floured surface to make it a thinner and get to approximately a 12-by-18 inch rectangle.
  • Chill, covered with plastic wrap to let rest.
  • With a mixer, blend the cream cheese, egg, Splenda, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the remainin egg and water in a small bowl.
  • Cut the puff pastry into 3-inch squares (you should have 24 squares).
  • Lay a square of pastry on a work surface and paint the edge with egg wash. (I found it easier to just "build" them on the baking pan rather than trying to move them after assembly.).
  • In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Lightly press the berries into the cheese mixture.
  • Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. (I used a pie edge crimping tool or whatever than roll-y thingy is called.).
  • Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar.
  • Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

Nutrition Facts : Calories 149.4, Fat 10.2, SaturatedFat 3.4, Cholesterol 7.2, Sodium 93.5, Carbohydrate 11.8, Fiber 1.2, Sugar 1.5, Protein 2.9

RASPBERRY CHOCOLATE PUFFS



Raspberry Chocolate Puffs image

This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It's actually surprisingly easy and quick to make. -Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 cup milk chocolate chips
1 cup white baking chips
1 cup chopped pecans
1 package (17.3 ounces) frozen puff pastry, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
1 cup confectioners' sugar
Additional confectioners' sugar
Optional ingredients: fresh raspberries and additional chocolate and white baking chips

Steps:

  • Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

Nutrition Facts : Calories 699 calories, Fat 39g fat (13g saturated fat), Cholesterol 9mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (40g sugars, Fiber 7g fiber), Protein 9g protein.

SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY



Sheet Pan Stuffed Pastry Pockets Recipe by Tasty image

Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract

Provided by Katie Aubin

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 20

¼ cup all-purpose flour, for dusting
2 sheets puff pastry, thawed if frozen
¼ cup cream cheese, softened
1 tablespoon sugar
1 teaspoon vanilla extract
4 strawberries, stemmed and diced
⅓ cup raspberry
⅓ cup blueberry
1 tablespoon sugar
½ tablespoon lemon juice
½ teaspoon lemon zest
¼ cup chocolate hazelnut spread
1 banana, sliced
½ green apple, sliced
1 tablespoon brown sugar
⅛ teaspoon cinnamon
1 egg, beaten with 1 tablespoon water or milk
1 cup powdered sugar, sifted
1 tablespoon milk
¼ teaspoon vanilla extract

Steps:

  • On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
  • Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
  • Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
  • Spoon the berry mixture over the center of 2 of the 8 rectangles.
  • Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
  • Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
  • Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
  • Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
  • Bake for 25 minutes, or until golden brown.
  • Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
  • Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams

RASPBERRY PASTRY POCKETS



Raspberry Pastry Pockets image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 pockets

Number Of Ingredients 10

1 sheet frozen puff pastry
4 ounces cream cheese, room temperature
1 egg yolk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon rind
1/2 pint raspberries
1 egg
2 teaspoon water
2 teaspoon sugar

Steps:

  • Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner. Chill, covered with plastic wrap to let rest. In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.
  • Make an egg wash by whisking together the egg and water in a small bowl. Cut the puff pastry into 3-inch squares. Lay a square of pastry on a work surface and paint the edge with egg wash. In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries. Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well. Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled. Repeat with the remaining pastry.
  • When they're all done, brush the top surface with egg wash and sprinkle with sugar. Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.

POCKET PASTRIES WITH RASPBERRY JAM



Pocket Pastries with Raspberry Jam image

Provided by Molly Yeh

Time 1h15m

Yield 10 pocket pastries

Number Of Ingredients 12

Two 15-ounce packages refrigerated pie crusts, such as Pillsbury
1/4 cup White Chocolate Pistachio Butter, recipe follows
3 to 4 tablespoons raspberry jam, plus 1/4 cup for the glaze
1 large egg
1 cup confectioners' sugar
Sprinkles, for decorating
1 cup roasted unsalted pistachios
1/2 cup white chocolate chips
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Spread one package of pie crusts out flat and cut out ten 3-inch squares. (If you're short a square or two, roll out the scraps and cut out more squares.) Spread each square with a healthy blob of White Chocolate Pistachio Butter. Using a spoon, make a divot in the center of the pistachio butter, then fill each divot with about a teaspoon of raspberry jam. Beat the egg with a splash of water and brush the edges of the crusts with egg wash.
  • Spread out the second package of pie crusts and cut out another ten 3-inch squares. Place these squares on top of the first and crimp the edges with a fork (seal them well!).
  • Poke the tops of the pocket pastries a few times with a fork and bake until slightly browned, 20 to 25 minutes. Let cool.
  • Press the remaining 1/4 cup jam through a strainer to remove the seeds. Gradually whisk the confectioners' sugar into the strained jam until you reach the desired consistency.
  • Spread the glaze on the cooled tarts, top with sprinkles and enjoy!
  • In a food processor, combine the pistachios, white chocolate chips, granulated sugar, salt, almond extract and vanilla. Process until very creamy and spreadable, stopping occasionally to scrape the sides of the bowl, about 10 minutes.

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