Chocolate Raspberry Mini-Napoleons

1/2 package Pepperidge Farm Puff Pastry Sheets (1 sheet)
4 squares (1 ounce each) semi-sweet chocolate
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 cup heavy cream, whipped
1/3 cup seedless raspberry jam

THAW pastry sheet at room temperature 30 minutes. Heat oven to 400 degrees F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet.

BAKE 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

PLACE chocolate and milk in large microwave-safe bowl. Microwave on HIGH for 1 1/2 minutes or until chocolate is softened, stirring after 1 minute. Stir until smooth. Cool to room temperature.

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

SPLIT pastries into 2 layers. Spread bottom halves with jam and then chocolate mixture. Top with top halves. Refrigerate 30 minutes.

SPRINKLE with additional confectioners' sugar. Serve with raspberry sauce if desired.

Makes 18 Napoleons.

TIP: For raspberry sauce, mix 1 bag (12 ounces) frozen raspberries and 3 tablespoons sugar until berries are defrosted. Serve with Napoleons.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.