Chocolate Raspberry Puff Pastry

Sliced strawberries, blueberries, or even pineapple can be used in place of raspberries.


  • 1 package Pepperidge Farm frozen puff pastry shells
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
  • 13 ounces Nutella chocolate hazelnut spread
  • 1 pint fresh raspberries
  • Fresh mint leaves (to garnish)


  1. Prior to assembly: Heat oven to 400 degrees F. Bake and cool the pastry shells according to the package directions.
  2. Place cream, sugar and vanilla extract in a large bowl. Beat with mixer at high speed until stiff.
  3. Place 2 tablespoons Nutella spread in each pastry shell. Top with 4 to 5 raspberries.
  4. Spoon 2 tablespoons sweetened whipped cream on top of raspberries. Garnish with mint and top with the pastry shell tops.
  5. Serve immediately.