Recipe - Chocolate Raspberry Mini-Napoleons

One half pack Pepperidge Farm Frozen Puff
Pastry Sheets; 1 sheet
4 ounce Semisweet chocolate
2 tablespoon Milk
3 ounce Cream cheese; softened
One fourth cup Confectioner's sugar
1 cup Heavy cream; whipped
1/3 cup Raspberry jam; seedless
12 ounce Raspberries; frozen
3 tablespoon Sugar

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400
degrees. 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 minutes or until golden. Remove from baking sheet. Cool on wire
rack. In microwavesafe bowl, microwave chocolate and milk on High for 1
One half minutes or until chocolate is almost melted, stirring halfway through
heating. Stir until chocolate is completely melted. Cool to room
temperature. Beat cream cheese and confectioners' 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 minutes. In bowl, mix raspberries and sugar, stirring until
berries are defrosted. Garnish pastry with additional confectioners' sugar.
Serve with raspberry sauce if desired.
Per serving: 283 Calories; 17g Fat (51% calories from fat); 2g Protein; 34g
Carbohydrate; 47mg Cholesterol; 46mg Sodium

Recipe by: Pepperidge Farm leaflet

From The Chocolate Archives, Dec 1997, http://www.choco.com