Rosies Raspberry / Chocolate Pastry

Rosies Raspberry / Chocolate Pastry

Rosie-0-Toole >^..^<

This flaky puff pastry recipe belongs to: allison125. I have made a few changes here. It is filled with red raspberry jam and chocolate, but you can fill with anything you please. It's very good.****USE PAPCHMENT PAPER!****

Modified from: Raspberry Pain au Chocolat (Raspberry Chocolate Croissants)

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38 m servings
Serving size has been adjusted!
Original recipe yields 18 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400*
  2. Unfold the puff pastry sheets on a lightly floured surface.
  3. Cut each one into thirds along the fold lines with a pizza cutter.
  4. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
  5. Spread about 1/2 teaspoon raspberry jam on the pastry.
  6. Put 5 chocolate chips on top of jam.
  7. Dab water on edges, roll over to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles.
  8. Use a sharp knife to cut 3 slits across the top of each pastry, and place them on baking sheets lined with PARCHMENT PAPER, spacing 2 inches apart.
  9. Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.


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