Directions

1. For the raspberry sauce, thaw raspberries, if frozen. Do not drain. Place raspberries in a blender or food processor. Cover and blend or process until smooth. Press berries through a fine-mesh sieve; discard seeds. Stir in 2 tablespoons of corn syrup. Cover and chill until serving time.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil; set aside. In a small bowl, beat together egg and water; set aside.
3. Unfold 1 puff pastry sheet on a lightly floured surface. Roll to a 12-inch square. Cut into twelve 3x4-inch rectangles. Place about 1 teaspoon of Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips in the center of each rectangle, leaving a 1-inch border around the edge. Brush edges of squares with egg mixture. Fold each to form a 3x2-inch rectangle. Crimp edges with a fork to seal. Repeat process with remaining puff pastry sheet.