Penn State Powdered Sugar Parcels
Based on:
TypeDessert
Serves4 people
DateAugust 18, 2026
Neat parcels, white on the outside, with a hidden red filling and a chocolate safe as a nod to the news.
Four neat filo pastry parcels filled with white chocolate mousse and a hidden raspberry ‘sting’. On a dark plate, each parcel dusted with powdered sugar lines and an edible chocolate safe: a pure chocolate cube with a golden sugar door.
Ingredients
- 8 sheets filo pastry
- 200 g white chocolate
- 250 ml whipping cream
- 100 g raspberries
- 2 tbsp sugar
- 2 tbsp powdered sugar
- 50 g dark chocolate
- 4 small pieces edible gold powder (or gold-colored sugar)
- 30 g butter, melted
Method
- Melt the white chocolate in a bain-marie. Whip the cream until stiff and fold in the cooled melted white chocolate to make a mousse. Chill in the fridge.
- Heat the raspberries with 2 tbsp sugar in a pan until a thick puree forms. Let cool.
- Place 2 sheets of filo pastry on top of each other, brush with melted butter. Place a spoonful of white chocolate mousse and a teaspoon of raspberry puree in the center.
- Fold the pastry tightly into a parcel. Repeat until you have 4 parcels. Place on a baking tray and brush the tops with butter.
- Bake the parcels for 12 minutes at 200°C until golden brown. Let cool.
- Melt the dark chocolate and pour into four small square molds (or shape four cubes). Let set and decorate with gold powder or gold-colored sugar as a ‘safe door’.
- Place the parcels on a dark plate. Use a sieve to dust fine lines of powdered sugar over each parcel as ‘cut lines’.
- Place a chocolate safe next to each parcel on the plate.
Serving notes
- Serve on a rectangular, dark plate for the ‘student house effect’.
- Place the chocolate safe clearly visible against the parcel.
- Serve cold for the sharpest contrast between outside and inside.