CHOCOLATE-RASPBERRY TURNOVERS
Make and share this Chocolate-Raspberry Turnovers recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 290.3, Fat 10.8, SaturatedFat 5.1, Cholesterol 51.6, Sodium 277, Carbohydrate 44.3, Fiber 5.3, Sugar 9.7, Protein 8
CHOCOLATE TURNOVERS
Frozen puff pastry can be found in the freezer section of most supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 9
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour, and trim edges to make a perfect square.
- Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking sheet. Discard excess.
- In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg wash along two adjacent edges of each square. Place a piece of chocolate just below the center of each square, and fold down unwashed edges to enclose chocolate and form a triangle. Using your fingers, gently but firmly press puff-pastry edges together to seal.
- Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer, and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are puffed and golden brown, about 15 minutes.
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
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