Chocolate Strawberry Turnover (France)

• 1 puff pastry sheet, thawed
• 1 large egg
• 5 ounces bittersweet chocolate
• 2 teaspoons unsalted butter
• 2 tablespoons orange zest, grated
• 1 cup fresh strawberries, sliced
• 2 teaspoons granulated sugar

1. Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.
2. Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
3. In a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.
4. Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted.
5. Stir in zest & set aside.
6. Divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.
7. Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
8. With a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.
9. Place baking sheet on the center rack & bake until golden brown, about 10 minutes.
10. Serve turnovers warm.

pastry sheet, egg, bittersweet chocolate, unsalted butter, orange zest, fresh strawberries, sugar

Taken from www.food.com/recipe/chocolate-strawberry-turnover-france-372957 (may not work)