Source: Campbell's Recipes

Chocolate Raspberry Pillows
Creamy chocolate and sweet-tart berries are wrapped in flaky pastry packages for an indulgent bite-sized treat.
Serves: 16 servings (2 pieces each)
Prep Time: 20 minutes
Cook Time: 15 minutes


2 egg yolk
2 teaspoons water
all-purpose flour
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/3 of a 12-ounce package semi-sweet chocolate pieces or semi-sweet chocolate chunks (about 3/4 cup)
32 frozen raspberries or fresh raspberries (about 2 cups)
confectioners' sugar

Beat the egg yolks and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface. Roll the pastry into a 16-inch square. Brush the pastry with the egg mixture. Cut the pastry sheet into 16 (4-inch) squares. Repeat with the remaining pastry sheet.
Place 1 teaspoon chocolate pieces and 1 raspberry in the center of each pastry square.  Fold the pastry over the filling to form a triangle.  Crimp the edges with a fork to seal.  Prick the tops of the pastries with a fork.  Brush the pastries with the egg mixture.  Place the pastries onto 3 baking sheets.  Freeze for 15 minutes or until firm.

Heat the oven to 375°F.
Bake for 15 minutes or until the pastries are golden brown.  Sprinkle with the confectioners' sugar.