razzleberry vol-au-vent sandwich with nutella®

All year round

45 minutes

Yields: 12 servings
Portion: 1 sandwich



  • 12 ct. Puff Pastry Shell, frozen
  • 4 cups Raspberries
  • 4 cups Blackberries
  • 12 oz. Plain Low Fat Yogurt
  • 6 oz. Nutella®



Prepare Vol-au-Vent (puff pastry shells) according the package instruction, let cool to room temperature.

Hollow out the pastry lid of the Vol-au-Vent then save for later use.

Fill each Vol-au-vent with two tablespoons of plain yogurt.

Prepare the Razzleberries by combining the fresh raspberries and blackberries together.

Fill each Vol-au-Vent to the brim with the Razzleberries.

Place the saved Vol-au-Vent pastry lid on top of the Razzleberries.

Place Nutella® in a pastry bag with a straight edged piping tip, then pipe decorative design of Nutella® onto the Vol-au-Vent pastry top.