Recipe for Chocolate Raspberry Puff Pastry
Valentine's Day


    Chocolate Raspberry Puff Pastry

    1 package Pepperidge Farm frozen puff pastry shells
    1/2 cup heavy cream
    1 teaspoon vanilla extract
    1 tablespoon confectioners' sugar
    13 ounces Nutella chocolate hazelnut spread
    1 pint fresh raspberries
    Fresh mint leaves (to garnish)

    Prior to assembly: Preheat oven to 400 degrees F. Bake and cool the pastry shells according to the package directions.

    Place cream, sugar and vanilla extract in a large bowl. Beat with mixer at high speed until stiff.

    Place 2 tablespoons Nutella spread in each pastry shell. Top with 4 to 5 raspberries.

    Spoon 2 tablespoons sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops. Serve immediately.

    NOTE: Sliced strawberries, blueberries, or even pineapple can be used in place of raspberry.