Chocolate Strawberry Turnovers
Ingredients
- 5 oz chocolate (plain or dark or bittersweet)
- 2 t butter
- 2 T lime zest (or orange or lemon)
- 1 puff pastry sheet
- 1 c sliced strawberries (stem removed)
- 1 egg
- 2 t Sugar (Granulated)
Method
Thaw the puff pastry for 40 minutes or until it's soft enough to work with.
Preheat the oven to 425F / Gas 7.
Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. Set aside.
Lightly coat a large baking tray with cooking spray.
Beat the egg until it's nice and fluffy and a light yellow shade.
Unroll your puff pastry sheet; roll out if necessary into a square. Cut the pastry into 4 equal squares and brush each square around two of the edges with the egg.
Mound your sliced strawberries in the middle of each pastry square. Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal, making sure you don't leave any holes so the goodies won't leak out. Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top. When done, remove from oven, let cool for a few minutes on the tray, then transfer to a wire rack to cool further.
Serve warm with ice cream, whipped cream, icing sugar, or drizzled with more chocolate. Enjoy!
Notes
SJ Note 28 April 2010: This was a total flop. First, I think the author's puff pastry sheet was square. Mine was 28cm x 21cm (11"x8"), so my four parts were rectangles, which don't make nice triangles when folded in half. Also, I had too much filling for my pastry, so I think the author's sheet was larger than mine. Plus, contrary to the directions in the original recipe, you only want to put the egg along two edges to seal any sort of pastry; putting the egg along all four makes it slide off each other, rather than staying closed. But most damning of all was that the taste was entirely too bitter. The lemon zest we used was just bizarre, but perhaps the lack of additional sugar with the darker chocolate and the lemon zest is what caused it to be so outright bitter. We may try this again, but we'll leave out the citrus zest entirely, and may add sugar inside the puff.