Good things come to those who bake. It’s true! See that above, it’s definitely a good thing. Sweet slurry of raspberries, swirled with dark chocolate plus a little (chili powder) kick in the pants for good measure. Sweet, spicy goodness on a plate that’s perfect for your Valentine’s Day dessert (or any day dessert for that matter). Did I mention it comes together in less than 20 minutes? You didn’t think I made that puffed pastry from scratch did you ; )
People always ask me where I find inspiration for my recipes. For this recipe, I was inspired by a recent trip to The Sweetest Place on Earth I took earlier this month with Susan. In addition to getting to see our awesome friend Anna (who keeps my baking pantry well stocked – thank you!) we ate inordinate amounts of chocolate. What does chocolate have to do with it? Well I had a light bulb moment while in a chef’s demonstration at The Hotel Hershey, while the sous chef was making a Berry Chocolate Jam/Sauce. It was insanely delicious – so much so I made a note in my phone. In comes Lucky Leaf Red Raspberry Premium Pie Filling, which I substituted for the fresh berries. A little low heat, the premium pie filling, a few dashes of dark cocoa powder and chili powder and a whiz around the blender and you’ve got yourself a finger licking good sauce!
Did you know that Lucky Leaf products are made with only the freshest fruit possible? It’s true. I saw for myself firsthand last summer during a media trip to Gettysburg, Pennsylvania. Besides using fresh fruit, I love that Knouse is a grower owned company. Since 1949 they’ve stayed true to their mission of providing bakers with simple, delicious products to make their lives a little easier so they can make it easy, make it delicious, make it with Lucky Leaf! Lots of good people in PA!
Want more ideas on Valentine’s Desserts using Lucky Leaf products? Check out my friend’s tasty treats:
21 ounces Lucky Leaf premium raspberry pie filling
3 tablespoons Hershey's special dark cocoa powder
1/4 - 1/2 teaspoon chili powder
3 cups whipped cream
12 ounces fresh raspberries
What To Do:
Preheat oven to 400 degrees.
Unroll pastry sheets and cut into 6 equal pieces per sheet. Place a rimmed baking sheet lined with a silpat (or parchment). Bake for approximately 10 minutes or until golden. Allow to cool.
WHILE pastry is baking, into a medium sauce pan over medium high heat add: pie filling, cocoa and chili powders. Mix to combine. Cook until warmed through.
Transfer mixture to blender and pulse until silky smooth. Set aside.
To assemble: cut pastry in half, add heaping spoonful of whipping cream, top with raspberries and a drizzle of sauce. Replace top half of pastry. Garnish with additional raspberry and sauce if desired.