Chocolate Strawberry Turnovers Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

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.

Steps:

• Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
• Preheat your oven to 425'F.
• Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
• Lightly coat a large baking tray with cooking spray.
• Beat the egg until it's nice and fluffy and a light yellow shade.
• Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
• Cut up your strawberries and mound them in the middle of each pastry square.
• Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
• Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
• Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
• When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
• Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
• Bon Appetit!

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.

Steps:

• Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour, and trim edges to make a perfect square.
• Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking sheet. Discard excess.
• In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg wash along two 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 but firmly press puff-pastry edges together to seal.
• Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer, and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are puffed and golden brown, about 15 minutes.

Steps:

• Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
• Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
• Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
• Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then
• trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
• Bake turnovers until golden brown, 16 to 20 minutes. Serve
• immediately, while warm.