Chocolate Raspberry Turnovers Recipe With Puff

CHOCOLATE RASPBERRY TURNOVERS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Line 2 large baking sheets with parchment paper.
• Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
• Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
• Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

FRESH RASPBERRY TURNOVERS

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.

RASPBERRY CHOCOLATE PUFFS

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

RASPBERRY TURNOVERS

Steps:

• Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, unfold pastry sheet; roll out to a 12-inch square. With a sharp knife or pizza wheel (and using a ruler as a guide, if desired), cut into four equal squares. Place on prepared baking sheet; refrigerate until firm, about 15 minutes.
• In a medium bowl, stir together jam and raspberries.
• Assemble turnovers: After chilling pastry squares, spoon jam mixture in center of each square. Using a pastry brush, dampen edges with water in a 1-inch border. Fold dough in half diagonally, over filling. Press edges to seal; with a fork, crimp to make a 3/4-inch border. Brush top of pastry with water; sprinkle with the sugar. With the tip of a paring knife, cut three small slits in the top (for steam vents).
• Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees while turnovers are chilling.
• Bake until puffed and golden, about 25 minutes (some jam may bubble up through vents). Transfer baking sheet to a wire rack; cool. Serve warm or at room temperature.

RASPBERRY PUFF PASTRY TURNOVERS

Steps:

• In a saucepan, combine raspberries and sugar, toss together.
• In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water) Add vanilla (if using) and salt. Add to berries.
• Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency. Cool. (This filling can now be kept in the refrigerator for several days.).
• Preheat oven to 375°F.
• Line a large baking sheet with parchment or cooking mat.
• Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5" squares. Brush edges of each square with beaten egg wash to help seal in the filling.
• Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling.
• Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
• Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust.
• Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack.
• If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.