Some folks go through phases such as playing the same song or band on repeat for months on end or wearing their “skinny dress” 3x a week for way too long. I’m more apt to get into a “favorite food” phase. Right now, I’m all about the puff. As in puff pastry. Me + puff pastry is the equivalent to Megan Trainor + bass. While she’s working on getting “booty back” I’m going to single handedly bring puff pastry back. Ok, neither has really gone away but it’s no longer the 80’s where puff pastry made an appearance at every hosted event or holiday.
If you’re a puff pastry fanatic, checkout our Homemade Puff Pastry Recipe!
My latest puff pasty addiction are these Raspberry, Cream Cheese and Chocolate Bars. They can be made with any berry you prefer. I usually just use the best produce in season at the moment.
They are best served right away but you can keep them covered and eat them a day or two later. The flaky crust just won’t be as crisp.
If the finished product picture above doesn’t entice you to make these Raspberry, Cream Cheese and Chocolate Bars, maybe this one will.
We aren’t huge chocolate fans in this house, so I actually used half the amount of chocolate I’d recommend for the average person. So, picture TWICE the chocolate in the above shot. Now that I have you on board, here’s how to make these babies!
Adapted from Giada