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
- Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.
- Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
- 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.
- Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted.
- Stir in zest & set aside.
- 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.
- Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
- 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.
- Place baking sheet on the center rack & bake until golden brown, about 10 minutes.
- 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)