Shelly's Recipe

RASPBERRY CHOCOLATE BUNDLES

Category: Desserts

1 (10 oz) pkg frozen raspberries thawed and undrained
1 3/4 cups sifted confectioners sugar, divided
1/2 cup water
3 tbsp amaretto
1 (17 1/4 oz) pkg frozen puff pastry sheets, thawed
1 cup chocolate chips, white chocolate chips and chopped pecans

Combine raspberries, 1 1/2 cup confectioners sugar, and amaretto in a food processor; process until smooth. Chill the raspberry mixture. Roll each pastry sheet on a lightly floured surface into a 12 inch square; cut each sheet on pastry into 4 squares. Combine chocolate and white chips along with pecans; place evenly in middle of each pastry square. If wanted, reserve some morsel mixture for garnish.

Pull up sides of pastry to enclose the morsel mixture; twist ends just above morsels, pinching to seal at inchneck inch and spreading open top edges of pastry. Place filled bags on non-greased baking sheet. Bake at 425 for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.

Spoon raspberry mixture sauce evenly on plates. Add baked pastry to center of raspberry mixture. Garnish with additional chocolate chips, white chocolate chips and pecans. Sprinkle powdered sugar on top. Pastry bags and raspberry mixture can be assembled, covered and refrigerated up to 24 hours in advance.