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 TURNOVERS
I often make a half batch of these and half batch of the jam variation, serving guests one of each. You need nothing more than a handful of fresh raspberries to complete this dessert. These turnovers can be made ahead and refrigerated or frozen. Simply pop them into the oven when it's close to dessert time. For the jam variation, follow the Chocolate Turnovers recipe, substituting 1 teaspoon of jam for each 1/4-ounce piece of chocolate in the turnovers.
Provided by Food Network
Categories dessert
Time 30m
Yield Makes 18
Number Of Ingredients 4
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.
CHERRY TURNOVERS
This cherry turnover recipe is a welcome treat, especially when served warm from the oven. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.
Nutrition Facts : Calories 454 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK CHERRY TURNOVERS
Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they're so delicious, they'd be welcome any time of the day. Feel free to experiment with other pie fillings as well. -Elleen Oberrueter, Danbury, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.
Nutrition Facts : Calories 359 calories, Fat 12g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 459mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY TURNOVERS
These turnovers will bring back fond memories of treats Mom used to make.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
- In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
- Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
- Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.
CHOCOLATE CHERRY TURNOVERS
This recipe is easy as pie -- or should I say turnover? And being made with chocolate and cherries it is yummy as well.
Provided by Lorraine of AZ
Categories Dessert
Time 24m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 326.4, Fat 16.6, SaturatedFat 8.9, Cholesterol 28.4, Sodium 271.2, Carbohydrate 43.7, Fiber 6.4, Sugar 2.7, Protein 8.7
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