- 1 sheet Puff Pastry, thawed
- 1 Egg
- 1 tablespoon Water
- 1/2 cup Seedless Raspberry Jam
- 3/4 cup Chocolate Chips
Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
Lightly flour a working surface. Unfold puff pastry and roll from the center with rolling pin. Stamp 10-3” circles with cookie cutter and place on baking sheet.
Whisk egg and water together. Brush the edges of the circle with pastry brush.
Spoon a teaspoon of jam into the center of each circle. Fold in half meeting the edges together. Crimp edges with a fork.
Brush the tops with egg wash.
Bake for 12-15 minutes or until golden brown. Remove and cool for 5 minutes.
In the meantime melt chocolate chips over double boiler. Pour in pastry bag and drizzle over the top of each pie.
Serve and ENJOY!