Parisian Puffs

  • 1 sheet of (17-1/4-oz.) package frozen puff pastry sheets
  • 6 fresh strawberries, washed
  • 6 tablespoon semi-sweet chocolate chips
  • 6 tablespoon chopped pecans
  •  Powdered sugar

Preheat oven to 425 degrees, thaw pastry sheet, and unfold. Place pastry on a lightly floured board, and roll with a rolling pin to a 12-inch square. Cut in 6 equal pastries. Roll each pastry with a rolling pin, as thin as pastry can stretch. Slice 1 strawberry into 4 slices, and place in the center of 1 pastry. Top with 1 tablespoon chocolate chips, then 1 tablespoon chopped pecans. Bring pastry corners together, just above pecans, and twist "neck area" to turn and seal. Press the loose, pointed corners to fan out slightly. Repeat with all pastries. Place pastries on an ungreased baking sheet. Bake in preheated oven for 10 to 15 minutes or until golden brown. Allow to stand 10 minutes; sprinkle with powdered sugar.