How Do You Make The Sauce?
Did you know that Lucky Leaf products are made with only the freshest fruit possible? It’s true. I saw for myself firsthand last summer during a media trip to Gettysburg, Pennsylvania. Besides using fresh fruit, I love that Knouse is a grower owned company.
Since 1949 they’ve stayed true to their mission of providing bakers with simple, delicious products to make their lives a little easier so they can make it easy, make it delicious, make it with Lucky Leaf. Lots of good people in PA.
- 1 - 17.3 ounces box Pepperidge Farm puffed pastry - thawed
- 21 ounces Lucky Leaf premium raspberry pie filling
- 3 tablespoons Hershey's special dark cocoa powder
- 1/4 - 1/2 teaspoon chili powder
- 3 cups whipped cream
- 12 ounces fresh raspberries
- Preheat oven to 400 degrees.
- Unroll pastry sheets and cut into 6 equal pieces per sheet. Place a rimmed baking sheet lined with a silpat (or parchment). Bake for approximately 10 minutes or until golden. Allow to cool.
- WHILE pastry is baking, into a medium sauce pan over medium high heat add: pie filling, cocoa and chili powders. Mix to combine. Cook until warmed through.
- Transfer mixture to blender and pulse until silky smooth. Set aside.
- To assemble: cut pastry in half, add heaping spoonful of whipping cream, top with raspberries and a drizzle of sauce. Replace top half of pastry. Garnish with additional raspberry and sauce if desired.