Chocolate-Raspberry Turnovers

• 12 sheets phyllo dough, thawed if frozen (each about 14 x 9 in.)
• 1 bar lindt lindor truffle
• 12 pint fresh raspberry

1. Heat oven to 375F Have a baking sheet ready.
2. Unfold fillo; cover with plastic wrap to prevent drying.
3. To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter.
4. Fold in thirds lengthwise; lightly spray or brush top.
5. Place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry.
6. Fold lower right corner over filling, forming a triangle.
7. Continue folding triangles to other end of strip.
8. Place on baking sheet.
9. Repeat to make 12.
10. Bake 10 to 12 minutes until golden.
11. Remove to a wire rack to cool.
12. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers.
13. Serve warm or at room temperature.
14. Garnish with remaining raspberries.

phyllo, fresh raspberry

Taken from www.food.com/recipe/chocolate-raspberry-turnovers-422738 (may not work)