Best 5 Raspberry Chocolate Gypsy Bundles Recipes

RASPBERRY CHOCOLATE PUFFS

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

RASPBERRY-CHOCOLATE GYPSY BUNDLES

Steps:

• Position rack in center of oven. Preheat oven to 400 degrees. Use a non-air-cushioned baking sheet. Cut a piece of parchment paper to fit. Lightly butter the baking sheet, and stick on paper.
• Place the 12 phyllo-dough sheets on a clean dry surface. With a sharp knife, cut the sheets in half widthwise so that you have 2 stacks, each measuring 8 by 11 inches. Combine the stacks. Cover with a damp towel. As you take sheets of dough from the stack, re-cover to keep them from drying out and becoming unusable. (Avoid getting them wet, because that makes them stick together.)
• Make six sandwiches of the phyllo dough sheets by lightly brushing one sheet of dough with melted butter, covering that with another sheet of dough, buttering that, adding another sheet, buttering that, and finishing with a fourth piece of phyllo. If there are a few tears or gaps in a sheet, just layer over them with another piece of dough. Less butter on the outer edges of the dough allows them to hold their shape better.
• Put 1/4 cup raspberries in the center of each sandwich. Top berries with a piece of chocolate. Sprinkle with 1 teaspoon sugar. To form bundles, gather up the edges of each dough sandwich with one hand, gently twisting the extra dough into a topknot on top of the fruit and chocolate. Leave the ends of the dough sticking straight up. Place on baking sheet. Brush bundles with any remaining butter. Bundles can sit for up to an hour before baking.
• Bake 20 minutes.
• Remove to cooling rack. Allow to cool slightly. Serve warm or at room temperature.

RASPBERRY CHOCOLATE PUFF

Steps:

• In a bowl, combine the chips and pecans.
• On a lightly floured surface, roll each pastry sheet into a 12-in. square.
• Cut in half lengthwise and widthwise, making eight 6-in. squares.
• Spoon the chip mixture in the center of each square.
• Pull all corners together below the tips of the corners, forming a pouch.
• fold the corner tips down.
• Place on an ungreased baking sheet.
• Bake at 425° for 18-20 minutes or until golden brown.
• Remove to a wire rack to cool.
• In a food processor or blender, puree raspberries and confectioners' sugar.
• Strain and discard seeds.
• Spoon raspberry sauce onto dessert plates; top with pastry pouches.
• If desired, garnish with raspberries and chips; dust with confectioners' sugar.

CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE

Steps:

• Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
• Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
• Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
• Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
• Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
• Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
• Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.