Step 1

Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares.

Step 2

Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal.

Step 3

Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds.

Step 4

To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.