| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Chocolate Orange Turnovers |
You can serve these treats for breakfast, or as an elegant dessert.
Ingredients
1 1/2 ounces best-quality bittersweet chocolate, chopped, Lindt recommended
1/2 teaspoon freshly grated orange zest
1 egg, lightly beaten
1 thawed puff pastry sheet, Pepperidge Farm recommended
2 teaspoons superfine sugar
Method
Preheat oven to 425°
Butter a baking sheet. Combine the chocolate and orange zest together in a small
bowl. Trim the pastry sheet into a neat square and cut into 4 squares. Brush edges
of pastry squares with some egg. Put one fourth chocolate mixture on center of
each pastry square and fold each square diagonally in half, forming triangles. Seal
edges by gently pressing together and crimp.
Brush tops of turnovers with egg and sprinkle with sugar. Cut a small steam vent in
top of each turnover with a sharp knife. Bake turnovers on a baking sheet in the
middle of preheated oven until golden, 10 - 12 minutes. Remove turnovers to a
cooling rack for a moment. Serve warm.
Ingredients
1 1/2 ounces best-quality bittersweet chocolate, chopped, Lindt recommended
1/2 teaspoon freshly grated orange zest
1 egg, lightly beaten
1 thawed puff pastry sheet, Pepperidge Farm recommended
2 teaspoons superfine sugar
Method
Preheat oven to 425°
Butter a baking sheet. Combine the chocolate and orange zest together in a small
bowl. Trim the pastry sheet into a neat square and cut into 4 squares. Brush edges
of pastry squares with some egg. Put one fourth chocolate mixture on center of
each pastry square and fold each square diagonally in half, forming triangles. Seal
edges by gently pressing together and crimp.
Brush tops of turnovers with egg and sprinkle with sugar. Cut a small steam vent in
top of each turnover with a sharp knife. Bake turnovers on a baking sheet in the
middle of preheated oven until golden, 10 - 12 minutes. Remove turnovers to a
cooling rack for a moment. Serve warm.
