CHOCOLATE RASPBERRY TURNOVERS
Categories Chocolate Egg Fruit Dessert Bake Raspberry Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 small pastries
Number Of Ingredients 6
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Line 2 large baking sheets with parchment paper.
- Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
- Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
- Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
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
CHOCOLATE-WALNUT TURNOVERS
Steps:
- 1. Heat oven to 400 degrees F. In small bowl, whisk together 1 egg and 1 tablespoon water; set aside. 2. In large bowl, mix ricotta, 1/3 cup of the sugar, vanilla and remaining egg. Stir in cocoa powder and flour, then chocolate and walnuts. 3. On a lightly floured surface, roll out puff pastry sheets into 12-inch squares. With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side). 4. Spoon 1 1/2 tablespoons chocolate-walnut filling into the center of one square. Brush edges with egg mixture; fold in half diagonally to form a triangle. Press well to seal edges; transfer to an ungreased baking sheet. Repeat with remaining pastry squares and filling. 5. Brush tops with egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake at 400 degrees F for 14 minutes or until browned on top. Cool turnovers on rack. To serve, dust with confectioners' sugar.
CHOCOLATE-WALNUT TURNOVERS
Make and share this Chocolate-Walnut Turnovers recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- In small bowl, whisk together 1 egg and 1 T water; set aside.
- In large bowl, mix ricotta, 1/3 cup of the sugar, vanilla and remaining egg.
- Stir in cocoa powder and flour, then chocolate and walnuts.
- On lightly floured surface, roll out puff pastry sheets into 12-inch squares.
- With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side).
- Spoon 1 1/2 tablespoons chocolate-walnut filling into the center of one square.
- Brush edges with egg mixture; fold in half diagonally to form a triangle.
- Press well to seal edges; transfer to an ungreased baking sheet.
- Repeat with remaining pastry squares and filling.
- Brush tops with egg mixture and sprinkle with remaining 1 T sugar.
- Bake at 400 degrees for 14 minutes or until browned on top.
- Cool turnovers on rack.
- To serve, dust with confectioners' sugar.
Nutrition Facts : Calories 232.7, Fat 16, SaturatedFat 4.5, Cholesterol 25.6, Sodium 85.3, Carbohydrate 19.2, Fiber 1.3, Sugar 4.9, Protein 4.6
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