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Sunday, March 8, 2009

Raspberry & Chocolate Turnovers Made Easy!

Raspberry & Chocolate Turnovers:


  • 1 package frozen puff pastry sheets, thawed to room temperature.
  • 1 large egg
  • 1/3 cup raspberry jam
  • 3 1/2 oz good quality milk chocolate, finely chopped, or use chocolate chips.

Pre heat oven to 425 - place rack just below middle section of oven (not at the bottom).

You will need two large baking sheets lines with parchment paper.

On lightly floured surface roll out one of the pastry sheets to a 12 x 12 inch square with a rolling pin.

Cut into 16 squares.

Whisk one egg and set aside (add a pinch of salt).

Place 1/2 teaspoon jam and 1 teaspoon chopped chocolate into the center of each square.

Brush the edges of the pastry with some of the egg.

Fold each square in half to make a triangle pocket. Pinch edges together to seal.

Brush pocket/turnover with egg. Place first tray in fridge to chill while you finish the second.

Switch the trays and bake off the chilled one for 20 minutes turning tray 1/2 way through cooking time (10 minutes).

Cool on sheets, serve warm.

This easy recipe can be made up ahead of time. Just keep them in the refrigerator until ready to bake.

Prep time 20 mins. Total time about 45 mins.

Makes 32 or (16 small turnovers per pastry sheet).


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