razzleberry vol-au-vent sandwich with nutella®
All year round
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.