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Chocolate-Raspberry Hearts

Pillsbury Kitchens
Updated Aug 30, 2011
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Flaky Crescents wrap around a chocolate-hazelnut filling in a love-ly heart-shaped dessert.

Chocolate-Raspberry Hearts

  • Prep Time 25 min
  • Total 40 min
  • Ingredients 6
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • Step 
    2
    Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
  • Step 
    3
    Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
  • Step 
    4
    Bake 13 to 17 minutes or until hearts are golden brown.
  • Step 
    5
    In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Nutrition

190 Calories
10g Total Fat
3g Protein
23g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
240mg
10%
Potassium
80mg
2%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
11g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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