Chocolate Raspberry Mini-Napoleons

1/2 package Pepperidge Farm Frozen Puff Pastry Sheets, 1 sheet
4 ounces semisweet chocolate
2 tablespoons milk
3 ounces cream cheese, softened
1/4 cup confectioner's sugar
1 cup heavy cream, whipped
1/3 cup seedless raspberry jam

Raspberry sauce:
12 ounces raspberries, frozen
3 tablespoons sugar

Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees.

Unfold pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place on baking sheet.

Bake 15 minutes or until golden. Remove from baking sheet. Cool on wire rack.

In microwave-safe bowl, microwave chocolate and milk on High for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until chocolate is completely melted. Cool to room temperature.

Beat cream cheese and confectioners' sugar with electric mixer at low speed until smooth. Beat into chocolate mixture. Fold in whipped cream until well blended.

Split pastries into 2 layers. Spread 18 halves with jam. Spread chocolate mixture over jam. Top with remaining halves.

Refrigerate 30 minutes.

In bowl, mix raspberries and sugar, stirring until berries are defrosted. Garnish pastry with additional confectioners' sugar. Serve with raspberry sauce if desired.

Servings: 9
Source: Pepperidge Farm