Raspberry Chocolate Puff

Instructions

1. In a bowl, combine the chips and pecans.
2. On a lightly floured surface, roll each pastry sheet into a 12-in. square.
3. Cut in half lengthwise and widthwise, making eight 6-in. squares.
4. Spoon the chip mixture in the center of each square.
5. Pull all corners together below the tips of the corners, forming a pouch.
6. fold the corner tips down.
7. Place on an ungreased baking sheet.
8. Bake at 425° for 18-20 minutes or until golden brown.
9. Remove to a wire rack to cool.
10. In a food processor or blender, puree raspberries and confectioners' sugar.
11. Strain and discard seeds.
12. Spoon raspberry sauce onto dessert plates; top with pastry pouches.
13. If desired, garnish with raspberries and chips; dust with confectioners' sugar.