Chocolate Strawberry Turnover France Food

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CHOCOLATE STRAWBERRY TURNOVERS



Chocolate Strawberry Turnovers image

Imagine luscious sweet strawberries swimming in a pool of warm melted chocolate surrounded by a flaky puff pastry shell. If you think that sounds good you should taste them. I made these this morning to use up a package of organic strawberries I got at the Sunflower Market. Of course you can double the recipe if you wish.

Provided by Chef Joey Z.

Categories     Dessert

Time 40m

Yield 4 large pastries, 4 serving(s)

Number Of Ingredients 7

5 ounces bittersweet chocolate
2 teaspoons butter (or vegan margarine)
1 cup strawberry (stem removed and sliced)
2 teaspoons lime zest (or orange or lemon)
1 large egg
1 thawed puff pastry sheet (I used Peppridge Farm)
2 teaspoons granulated sugar (or Xylitol if you don't want to use sugar)

Steps:

  • Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
  • Preheat your oven to 425'F.
  • Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
  • Lightly coat a large baking tray with cooking spray.
  • Beat the egg until it's nice and fluffy and a light yellow shade.
  • Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
  • Cut up your strawberries and mound them in the middle of each pastry square.
  • Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
  • Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
  • Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
  • When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
  • Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
  • Bon Appetit!

Nutrition Facts : Calories 392.6, Fat 26.6, SaturatedFat 7.5, Cholesterol 57.9, Sodium 184, Carbohydrate 32.6, Fiber 1.6, Sugar 4.3, Protein 6.3

CHOCOLATE-HAZELNUT TURNOVERS



Chocolate-Hazelnut Turnovers image

Provided by Bobby Flay

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for dusting counter
1 cup semisweet mini chocolate chips
1/2 cup good-quality chocolate-hazelnut spread
1 egg, beaten with 1 teaspoon water

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash.
  • Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
  • Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm.

CHOCOLATE STRAWBERRIES



Chocolate Strawberries image

The world's simplest dessert! Strawberries dipped in chocolate.

Provided by Colin

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 15

Number Of Ingredients 2

5 ounces bittersweet chocolate, chopped
1 pint fresh strawberries with leaves

Steps:

  • In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g

CHOCOLATE TURNOVERS



Chocolate Turnovers image

Make and share this Chocolate Turnovers recipe from Food.com.

Provided by spatchcock

Categories     Breakfast

Time 1h25m

Yield 4 turnovers

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons vegetable shortening, cut up
4 tablespoons cold butter, cut up (no substitutes)
3 -4 tablespoons ice water
1 large egg yolk
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped
2 ounces premium white baking chocolate, finely chopped
4 teaspoons sugar, divided

Steps:

  • Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
  • Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
  • Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
  • Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then
  • trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
  • Bake turnovers until golden brown, 16 to 20 minutes. Serve
  • immediately, while warm.

Nutrition Facts : Calories 437, Fat 29.1, SaturatedFat 12.4, Cholesterol 83, Sodium 230.2, Carbohydrate 39.3, Fiber 1.1, Sugar 7.5, Protein 5.1

CHOCOLATE TURNOVERS



Chocolate Turnovers image

(for the filo.. lay it on a damp towel covered with plastic wrap once opened to keep it from drying out. Place one on top as well.)

Provided by georgi

Categories     Breakfast

Time 55m

Yield 18 serving(s)

Number Of Ingredients 5

1 (12 ounce) package milk chocolate chips, reserve 1/2 c for drizzling on top when finished
ground cinnamon
1/2 cup butter, melted
1 package phyllo dough
1 teaspoon shortening

Steps:

  • Heat oven to 400.
  • Lay one sheet of filo, long side in front of you, on a flat surface and brush with melted butter.
  • Place another on top and brush with more butter.
  • Repeat once more.
  • Sprinkle with cinnamon.
  • Cut into 4 strips for the large sheets, and 2 strips for the smaller sheets.
  • Spoon a heaping teaspoon chips into the lower corner of each piece.
  • Fold other lower corner over the chips and continue folding as you would a flag until you end up with a triangle shaped pastry.
  • Repeat with remaining chips and dough.
  • Brush the tops with butter.
  • Place pastries on a lightly greased pan.
  • Bake for 15 minutes then transfer to a wire rack to cool.
  • Once cooled melt the remaining chips and the shortening in the microwave for about 1 minute.
  • Drizzle chocolate over cooled pastries.

Nutrition Facts : Calories 133.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 14.3, Sodium 151, Carbohydrate 14.1, Fiber 0.6, Sugar 1.7, Protein 1.9

ORANGE AND CHOCOLATE TURNOVERS



Orange and Chocolate Turnovers image

Make and share this Orange and Chocolate Turnovers recipe from Food.com.

Provided by Sunkist Growers

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces chopped drained orange sections
1 teaspoon orange zest, chopped
2 ounces semi-sweet chocolate chips
4 sheets puff pastry, squares 5 x 5 inches,2 oz. each
3 tablespoons water
4 teaspoons orange juice, fresh
4 teaspoons granulated sugar
1/4 cup powdered sugar
8 orange rind twists, 2 x 1/8 inches
4 sprigs of fresh mint

Steps:

  • Combine orange segments, orange zest and chocolate chips.
  • Hold refrigerated until ready to use.
  • Drain off any juice before filling turnovers.
  • Place one dough square on smooth surface or waxed paper.
  • Brush right and bottom edges of square with water.
  • Place 1 ½ oz.
  • of orange and chocolate filling in center of each square.
  • Fold over and press down on edges, crimping firmly.
  • Place on baking sheet covered with parchment.
  • Brush with 1 teaspoon orange juice and sprinkle with 1 tsp granulated sugar.
  • Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
  • Sprinkle serving plate with 1 tablespoon powdered sugar.
  • Place warm turnover in center of plate.
  • Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
  • Serve immediately.

Nutrition Facts : Calories 1480.7, Fat 97.7, SaturatedFat 26.2, Sodium 612.5, Carbohydrate 135.2, Fiber 5.3, Sugar 24.2, Protein 18.8

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