Chocolate Raspberry Mini-Napoleons

It was Paige's turn to select a recipe and she picked a fun one!! She LOVES helping me in the kitchen and this recipe provided many chances for her to help.

Chocolate Raspberry Mini-Napoleons

from Pepperidge Farm

1/2 package frozen puff pastry sheet (1 sheet)

4 squares semi-sweet chocolate

2 T milk

1 pkg. (3 oz) cream cheese, softened

1/4 C confectioners' sugar

1 C heavy cream, whipped

1/3 C seedless raspberry jam

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

In microwave safe bowl, microwave chocolate and milk on HIGH 1 1/2 min. or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool to room temperature.

Beat cream cheese and sugar with electric mixer at low speed until smooth. Beat into chocolate mixture. Fold in whipped cream until well blended.

Split pastries into 2 layers. Spread 18 halves with jam. Spread chocolate mixture over jam. Top with remaining halves. Refrigerate 30 min.

Garnish with additional confectioners' sugar.

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Notes: Doubling this recipe makes a lot! We shared some with our friends... and I'll admit, they looked so yummy! It was a fun treat to share.

Verdict: The girls LOVED these! Phil and Kaleigh liked them if I left out the jam. Keegan and I liked them. I'm not sure if I'll make these again. This was the first time I have worked with the puff pastry sheets maybe I will try another recipe with them and then try this one again.

I changed the setting on my camera and forgot to change it back. Ugh. Kind of looks like chimichangas, huh?