CHOCOLATE-RASPBERRY NAPOLEONS
Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Unfold pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.
- Meanwhile, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
- Beat melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.
- Split each pastry rectangle in half. Spread each bottom half with 3 Tbsp. chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 15 g, Protein 4 g
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