Show Your Stuff

It is time again for another edition of Show Your Stuff. Yesterday my husband made a delicious seafood dinner. I already have his crab slaw recipe posted, soon I will have his crab stuffed mushrooms up. Today I am sharing the dessert he made, Raspberry Chocolate Puff Pastry.

Raspberry Chocolate Puff Pastry 

1 pint raspberries (cleaned)

6 oz baking chocolate

1 teaspoon corn starch

2 frozen puff pastry sheets (defrosted)

Mix cornstarch, chocolate, and corn starch in food processor until course. Refrigerate mix for 1 hour. Place pastry sheet on clean dry surface and spread 1/2 of mix on sheet. Roll sheet from both ends until you meet in the middle. Repeat for second sheet. Place rolled sheets into freezer for 30 minutes (stiff but not frozen) use a sharp knife and cut into 1/2 inch pieces and place on cookie sheet. Bake 325 degrees for 30 minutes. Do not open the oven door during the cooking process, as the it might fall. Remove and let cool. Add favorite frosting of choice.  

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