Chocolate Strawberry Turnovers 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!

BERRY BERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

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 TURNOVERS

Steps:

• Preheat the oven to 400 degrees.
• Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square.
• Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet.
• In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them.
• Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash.
• Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.

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.

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.

STRAWBERRY JAM TURNOVERS

Steps:

• On a cookie sheet separate dough into 4 rectangles.
• Pinch seams closed.
• Sprinkle each with 1 tbsp confectioners' sugar.
• Spoon 1/4 cream cheese and 1/4 preserves in center of each.
• Brush edges with egg white.
• Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
• Brush tops with egg white.
• Bake at 375°F 15-20 minutes.
• Sprinkle with confectioners sugar.

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.

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.