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Chocolate Raspberry Flowers
by Jennifer Pierce

  • Content Focus:
  • Food/Beverages/Gourmet,
  • Kitchen/Cooking,
  • Content Type:
  • Recipe

You're walking through some cute little town  and you pass a bakery.   (you know the old fashioned type of bakery run by some sweet old lady)  You can smell the fresh bread from outside the shop.  You have to go in!  Lined up in the display case are dozens of beautiful pastries.  You know this is special.  You just can't find these anywhere!  These home-made pastries were certainly made fresh this morning with loving care and it shows!   You have to buy a few and enjoy every luxurious bite.  

If you are like me, you don't get to enjoy this type of experience very often.  But don't despair, now you can create your own adorable pastries!  It's even easier than you think!!  As I look in the bakery window, I couldn't imagine making ANY of those things on my own.  Where would I even start?!   But I recently saw a recipe at  soyummy.com and gave it a try.  I've adapted the recipe to include chocolate, of course!   When you make it, be sure to send me a picture of your final result!

 

Chocolate Raspberry Flower Pastries

 

 2 packages frozen Puff Pastry, thawed

3 Tbs TCE Raspberry Amaretto Preserves

TCE Dark Rounds or TCE Chef Select Dark Chocolate

8 oz Cream Cheese

1 egg white

Fresh Raspberries (optional)

 

Note:  Puff Pastry can be difficult to work with when it gets warm.  If this happens, just place it in the freezer for a few minutes and try again. 

Preheat oven 400 F and line a baking sheet with parchment paper.  Unfold puff pastry sheets.  Spread TCE Raspberry Amaretto Sauce evenly over one sheet of puff pastry.  Roll up starting on the long side and then freeze for at least 15 minutes. 

Cut each remaining pastry sheet into 4 squares, about 3" x 3".  Use a knife to cut an X in the center of each square.  Fold each inner edge outward like this...

Tuck each outside corner underneath and into the center, so it looks like this... Pinch the bottom edges together for a sealed bottom and place on the baking sheet. 

Take the rolled pastry from the freezer and slice into 1" rounds.  (sorry, I forgot to get a picture of this step.)

Place a spoonful of cream cheese in the center of your folded squares.  

Place one sliced round on top of the cream cheese.  

Break two TCE Dark Rounds in half and place around the cream cheese.  Or chop one TCE Select Dark chocolate bar into 4 pieces and place around the cream cheese.  Freeze for 10 minutes.

Optional: sprinkle with cocoa nibs

Brush the chilled pastries with egg white.  Bake for 15 minutes at 400 F.  Then reduce temperature to 375 F and bake for 15-30 more minutes until golden and flaky

 

 

 To purchase any of the TCE products used here, visit www.QueenOfCocoa.com or contact The Cocoa Queen, Jenn Pierce, directly at 240-821-3009 or MyCocoaExperience@gmail.com 

Follow me on Facebook at www.facebook.com/DiscoverChocoaltewithJenn

 

 

 

 

About the Contributor

Jennifer Pierce / Cocoa Queen

The Cocoa Exchange Hagerstown, MD

Hi! I'm Jenn, the Cocoa Queen! I have a blast sharing chocolate with new friends at in-home tasting parties! From Chocolate Martinis to Chocolate Hot Sauce, there is truly something for everyone. This benefits of this company are endless: free luxury vacations, one of the best compensation plans in the industry, backed by billion-dollar Mars, Inc., and tons of support. Is it work if you are having this much fun?
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The views expressed in this article belong to the article contributor and do not necessarily reflect the views of the NDSR™ or directselling.me.