Chocolate Raspberry Turnovers Recipes
CHOCOLATE-RASPBERRY TURNOVERS
Make and share this Chocolate-Raspberry Turnovers recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk egg with 1 T water.
- Brush dough edges with egg-water mixture.
- Fold dough to enclose filling.
- Seal edges; crimp with a fork.
- Transfer to a prepared sheet.
- Pierce turnover once or twice to vent; brush top with egg wash.
- Repeat with remaining dough and filling.
- Bake at 375 degrees for 11 minutes until golden brown.
- Cool slightly on wire rack.
Nutrition Facts : Calories 290.3, Fat 10.8, SaturatedFat 5.1, Cholesterol 51.6, Sodium 277, Carbohydrate 44.3, Fiber 5.3, Sugar 9.7, Protein 8
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
CHOCOLATE-RASPBERRY TURNOVERS
These are yummy! What's better than fresh raspberries and Lindor chocolates? I didn't use a bar I used Lindor truffles cut in half. If you use the truffles use 9 cut in half.
Provided by RachelB-KY
Categories Dessert
Time 36m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
- To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.
- Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.
Nutrition Facts : Calories 63.6, Fat 1.2, SaturatedFat 0.3, Sodium 91.9, Carbohydrate 11.6, Fiber 1.2, Sugar 0.6, Protein 1.5
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