Cooking Directions

• 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.

Ingredients

• 2 egg yolk
• 2 teaspoons water
• 2 tablespoons all-purpose flour
• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 4 ounces (about 3/4 cup) semi-sweet chocolatepieces or chunks
• 32 thawed frozen raspberriesor fresh raspberries
• 2 tablespoons confectioners' sugar