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Chocolate Turnovers




Source of Recipe


Genia


Recipe Introduction


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 in the oven close to dessert time.



List of Ingredients




1 (171/4-ounce) package Pepperidge Farm puff pastry sheets
4½ ounces semi- or bittersweet Ghirardelli chocolate, broken into 1/4-ounce pieces
1 egg, beaten
Confectioners’ sugar for dusting (optional)


Recipe



Adjust oven racks to the upper and tower 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, and 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 tower corner, brush two edges of the dough with beaten egg, and ford 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.