Chocolate and Raspberry Pastries

• 1 sheet frozen puff pastry, cut into 4 squares and thawed
• 1 egg yolk
• 80g PHILADELPHIA Spreadable Cream Cheese
• 1/2 cup raspberries, fresh or frozen
• 80g TOBLERONE* Dark Chocolate, chopped
• 2 teaspoon caster sugar
• icing sugar, to dust
• ice cream, to serve
• 1/2 cup raspberries, fresh or frozen, to serve

1. Place the pastry squares onto a lined baking tray and brush the edges with egg yolk.
2. Place a dollop of Philly* in the centre of each square and top with the raspberries and Toblerone*.
3. Bring opposite corners of pastry toward the centre and press together the edges to seal.
4. Brush pastries with remaining egg yolk, sprinkle with caster sugar then bake at 200C for 10 minutes or until golden.
5. Dust the pastries with icing sugar and serve with a scoop of ice-cream and extra raspberries.

pastry, egg yolk, philadelphia, raspberries, toblerone, caster sugar, icing sugar, cream, raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-raspberry-pastries-104457.aspx (may not work)