Chocolate Raspberry Pastries

1 (16 ounce) package frozen phyllo dough, thawed,
chilled
½ cup plus 2 tablespoons melted butter, divided
8 tsps raspberry preserves (about 1/3 cup)
2 (1.5 ounces) milk chocolate candy bars, coarsely
chopped
1 (10 ounce) package frozen sweetened raspberries,
thawed
½ (1.5 ounce) milk chocolate candy bar, grated

Serves 4

Preheat oven to 325 degrees. Divide pastry sheets into
4 stacks. Cut each stack in half lengthwise to form 8
long rectangular strips. Lightly brush each layer with
butter, using ½ cup.

Place 1 tsp preserves 1” from end of rectangle. Top
with 1 tbsp chopped chocolate.

Fold center of pasty over filling. Then fold right
corner over in flag-folding style. Continue to end of
strip. Brush tops with remaining butter. Bake until
golden brown, about 20 minutes.

Puree raspberries until smooth, about 2 minutes;
strain. Spoon ¼ cup puree onto 4 dessert plates.
Place 2 pastries on sauce. Sprinkle with 1 tbsp grated chocolate.

ENJOY!!!