Strawberry Chocolate Turnovers

• 4 ounces, weight Cream Cheese
• 1 Tablespoon Granulated Sugar
• 1/2 teaspoons Cornstarch
• 1/2 teaspoons Vanilla Extract
• 1/2 pounds Fresh Strawberries, Hulled And Chopped
• 1/4 cups Chocolate Chips
• 2 whole 9 Inch Size Refrigerated Pie Crusts
• 1 Egg, Beaten
• Vegetable Oil, For Frying
• Confectioners' Sugar, For Garnish

1. 1. Line a baking sheet with parchment paper and set aside.
2. 2. In a medium sized bowl beat together the cream cheese, sugar, cornstarch and vanilla extract until smooth and creamy. Fold in fresh strawberries and chocolate chips.
3. 3. Put the pie dough onto your work surface. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Lay them on the prepared baking sheet. Brush the edges of the dough with the beaten egg. Spoon about 1 teaspoon of strawberry chocolate mix in the middle of each of the circles. Fold the edges of the dough over and pinch the edges to seal. Take a fork and crimp the edges. Refrigerate for about 10 minutes.
4. 4. Meanwhile, heat the vegetable oil in a large saucepan on medium heat until it reaches 350 F. Add some of the turnovers into the oil but don't crowd the pan. Fry the turnovers about 1 to 1 1/2 minutes until golden. Remove them from the oil using a kitchen spider or slotted spoon. Repeat frying the rest. Sprinkler confectioners' sugar over the top. Cool before serving.

weight cream cheese, sugar, cornstarch, vanilla, fresh strawberries, ubc, pie crusts, egg, vegetable oil, confectioners

Taken from tastykitchen.com/recipes/desserts/strawberry-chocolate-turnovers/ (may not work)