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Chocolate Raspberry Mini-Napoleons
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack.
PLACE chocolate and milk in large microwave-safe bowl. Microwave on HIGH for 1 1/2 min. or until chocolate is softened, stirring after 1 min. Stir until smooth. Cool to room temperature.
BEAT cream cheese and confectioners' sugar in bowl until smooth, using electric mixer at low speed. Beat into chocolate mixture. Fold in whipped cream until well blended.
SPLIT pastries into 2 layers. Spread bottom halves with jam and then chocolate mixture. Top with top halves. Refrigerate 30 min.
SPRINKLE with additional confectioners' sugar. Serve with raspberry sauce if desired. Makes 18 Napoleons.
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