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Chocolate-Raspberry Napoleons

Chocolate-Raspberry Napoleons recipe
photo by:kraft
Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.
25 min
40 min
12 servings
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What You Need

sheet  frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
oz.  BAKER'S Semi-Sweet Chocolate, divided
cup  whipping cream
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup  powdered sugar
Tbsp.  raspberry-flavored liqueur
pkg.  (6 oz.) fresh raspberries (about 1-1/2 cups)

Make It

HEAT oven to 400ºF.

UNFOLD pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.

MEANWHILE, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.

BEAT melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.

SPLIT each pastry rectangle in half. Spread each bottom half with 3 Tbsp. chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.

Kraft Kitchens Tips

Sweets can be part of a balanced diet but remember to keep tabs on portions.
Non-Alcoholic Version
Omit liqueur.
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