Raspberry, Brie, & Chocolate Pastries | www.platinumblondelife.com

Puff pastry sheets are genius. There are so many wonderful ways to use them, but my favorite way is for a sweet & quick morning treat with my coffee. I usually make them using chocolate and mix it up using cinnamon & sea salt. Last weekend I opted to add thinly sliced brie, fresh raspberries, and chocolate. The flavor combinations were wonderful, the cheese, tartness of the raspberries and sweetness of the chocolate complimenting each other perfectly.

Raspberry, Brie, & Chocolate Pastries | www.platinumblondelife.com


  • 1 sheet of puff pastry defrosted (one box includes 2)
  • 1 egg
  • 1 Tablespoon water
  • 2 oz dark chocolate, finely chopped (chocolate chips work great as well, I recommend using whatever you have on hand)
  • 5 oz soft brie, rind removed
  • 6 oz fresh raspberries
  • melted chocolate for drizzling (chocolate sauce can also be used)


  1. Pre-heat oven to 375 F.
  2. Unfold defrosted pastry sheets onto lightly floured work surface. Gently roll out pastry until it is approximately 12 x 16 inches. Cut into rectangles (8×3 is a good size).
  3. In a small bowl whisk egg and a Tablespoon of water together.  With a pastry brush apply egg wash to one half of each rectangle.
  4. Place a piece of thinly sliced brie, raspberries, and chocolate in the center of one half of the rectangle.
  5. Fold each rectangle in half and press edges together.
  6. With a pastry brush apply the egg wash on top of pastries awaiting baking.
  7. Bake for 20-25 minutes, rotating halfway through, until the pastries are puffed and golden brown.
  8. Drizzle melted chocolate on each pastry. Allow to cool for 8 to 10 minutes before serving.

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