Orange And Chocolate Turnovers Food

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.

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.

ORANGE-FIG TURNOVERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
• Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
• Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
• Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.

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.

CHOCOLATE-RASPBERRY TURNOVERS

Steps:

• Whisk egg with 1 T water.
• Brush dough edges with egg-water mixture.
• Fold dough to enclose filling.
• Seal edges; crimp with a fork.
• Transfer to a prepared sheet.
• Pierce turnover once or twice to vent; brush top with egg wash.
• Repeat with remaining dough and filling.
• Bake at 375 degrees for 11 minutes until golden brown.
• Cool slightly on wire rack.

CHOCOLATE CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Unroll dough onto clean work surface; separate into 4 rectangles. Press perforations firmly to seal. Cut off corners of rectangles with paring knife to form oval shapes.
• Place 1 tablespoon chocolate chips on one half of each oval. Top with 2 tablespoons pie filling, then sprinkle with 1 tablespoon chocolate chips. Fold half of dough over filling; press edges to seal. Crimp edges with fork, if desired.
• Bake about 14 minutes in preheated oven or until golden brown. Cool 5 minutes on baking sheet. Melt remaining chocolate chips and drizzle over turnovers. Serve warm.

CHOCOLATE ORANGE TURNOVERS

Steps:

• Preheat oven to 425°F and lightly butter a baking sheet.
• Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
• Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers 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.

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.