CHOCOLATE STRAWBERRY TURNOVERS
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
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
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
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
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
Make and share this Chocolate Turnovers recipe from Food.com.
Provided by spatchcock
Categories Breakfast
Time 1h25m
Yield 4 turnovers
Number Of Ingredients 10
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
(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
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
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
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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STRAWBERRY-CHOCOLATE TURNOVERS - BETTER HOMES & GARDENS
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3/5 (6)Total Time 46 minsServings 18Calories 234 per serving
- Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.
- Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.
- Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate.
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