Misc Desserts

Chocolate Turnovers

  • ~ Flour for dusting work surface
  • 1 17-1/4 oz. package Puff pastry sheets
  • 1/4 lb. plus 1/2 oz. Semi-sweet or bittersweet chocolate
  • 1 Egg, beaten
  • ~ Confectioners sugar, for dusting
  • ~ Whipped cream for topping (optional)

    • Set oven racks to upper and lower middle positions and pre-heat oven to 425º F. Working on a lightly floured surface, trim puff passtry sheets, one at a time,into 9 by 9-inch squares, then cut eachtrimmed sheet into nine 3-inch squares.

    Place a small piece or pieces of chocolate, about 1/4 ounce, on lower corner of one pastry square. Then brush the twoopposite, adjoining edges of the squarewith beaten egg and fold in half diagonally to form a turnover. Place turnoveron a parchment-lined cookie sheet.

    Continue making turnovers, one at a time, spacing them about 2 inches apart on sheet (you'll probably need two sheets; eachcan hold about 9 turnovers).

    Bake until golden brown, about 15 minutes, switching and rotating cookie sheets halfwaythrough to encourage even browning. Cool turnovers briefly. Sprinkle with confectiners sugar, if desired, or top withwhipped cream.

    Serve immediately.

    Source: How to cook without a book.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!