Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

Chocolate Turnovers




Source of Recipe


Friend


List of Ingredients




14 puff pastry shells
1 egg yolk
2 tablespoons heavy cream
2 1/4 ounces semisweet chocolate - chilled


Recipe



Heat oven to 400°F. Place puff pastry on a lightly floured working surface. Sprinkle the pastry with a little more flour and roll out to form a 12 inch square. Brush away any excess flour and trim edges to make a perfect square.

Cut puff pastry into nine 3 1/2 inch squares and transfer them to a parchment lined baking sheet.

In a small bowl, whisk together egg yolk and heavy cream. Brush a little of the egg wash along 2 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 press puff pastry edges together to seal.

Place baking sheet in freezer for 25 minutes, or until pastry is chilled. Remove from freezer. Brush pastry tops with remaining egg wash. Bake until puffed and golden (15 minutes). Serves 9