Print Recipe

Raspberry Brulee

Raspberry Brulee


  • 1 frozen puff pastry sheet (1/2 of 17.3-ounce package), thawed
  • 1/3 cup strawberry jam or preserves
  • 1 cup thawed COOL WHIP Whipped Topping, divided
  • 4 large strawberries, each cut into 4 slices
  • 1 square BAKER'S Semi-Sweet Baking Chocolate, melted


  1. Heat oven to 350 degrees F.
  2. Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
  3. Bake for 20 minutes or until golden brown. Remove to wire racks; cool completely.
  4. Cut each heart horizontally in half. Spread 1 teaspoon of the jam onto bottom half of each heart; top with 1 tablespoon of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.
  5. Serve immediately. Or, cover and refrigerate up to 1 hour.

Prep Time: 1 hr 10 min | Total Time: 1 hr 10 min | Makes: 16 servings, one heart each

How to Melt and Drizzle Chocolate: Place 1 unwrapped square chocolate in microwaveable bowl. Microwave on HIGH 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over dessert as desired.

How to Thaw COOL WHIP Whipped Topping: Place unopened 8-ounce tub of whipped topping in the refrigerator for 4 hours. Do not thaw in the microwave.

Recipe and photo credit: Betty Crocker/2007/TM General Mills.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.