Shelly's Recipe

CHOCOLATE RASPBERRY MINI-NAPOLEONS

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1/2 pkg puff pastry sheets (1 sheet)
4 (1 oz) squares semi-sweet chocolate
2 tbsp milk
1 (3 oz) pkg cream cheese, softened
1/4 cup confectioners sugar
1 cup heavy cream, whipped
1/3 cup seedless raspberry jam

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

Place chocolate and milk in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is softened, stirring after 1 minutes Stir until smooth. Cool to room temperature.

Beat cream cheese and confectioners sugar in bowl until smooth. Beat into chocolate mixture. Fold in whipped cream until well blended. Split pastries into 2 layers. Spread bottom halves with jam and then chocolate mixture. Top with top halves. Refrigerate 30 minutes. Sprinkle with additional confectioners sugar. Serve with raspberry sauce if desired. Makes 18 Napoleons.

Raspberry Sauce: mix 1 bag (12 oz.) frozen raspberries and 3 tbsp sugar until berries are defrosted. Serve with Napoleons.