Puff pastry and I have a symbiotic baking relationship. It provides a flaky pastry in which I can use it to make ordinary ingredients look fancy - and then I take all the credit. There is just something about it that makes it look like you slaved away all day like a person with a lot of time or a pastry chef.
Recently puff pastry has helped me out because I promised my husband I would make him a chocolate cake. A new chocolate cake recipe from the October issue of Martha Stewart Living. I promised him all weekend - and then I ran out of time.
So today when I was home on my lunch hour I decided to call one of my cooking audibles and get out the remaining puff pastry sheet that I had left. I added some homemade raspberry jam and a handful (ok it was a packed handful) of semi-sweet chocolate chips. I put it in the oven and 20 minutes later after we finished lunch they were ready.
My husband said they were the best thing I ever made - that remains to be seen.
Chocolate Raspberry Puff Pastry Bites
1 sheet Puff Pastry cut into 6 squares
1 egg (egg wash)
1 cup semi-sweet chocolate chips
3 tbsp of raspberry jam
Preheat the oven to 400 degrees. Take the puff pastry sheet that is folded in thirds and cut three columns on the lines. Then cut each column into two pieces. On one side smear a tablespoon of jam and sprinkle chocolate chips. Put the other piece of puff pastry on top and crimp the edges with a fork. Brush the top with a beaten egg. Bake for 20 minutes or until golden brown...