Chocolate Strawberry Turnover France Food

CHOCOLATE STRAWBERRY TURNOVERS

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!

CHOCOLATE TURNOVERS

Steps:

• Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
• Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
• Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
• Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.

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 TURNOVERS

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.

ORANGE AND CHOCOLATE TURNOVERS

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.

FRESH RASPBERRY TURNOVERS

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

CHOCOLATE TURNOVERS

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.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE STRAWBERRIES

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.