Orange And Chocolate Turnovers Recipes

CHOCOLATE TURNOVERS

Steps:

• Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
• Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
• Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
• Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.

CHOCOLATE ORANGE TURNOVERS

Steps:

• Preheat oven to 425°F and lightly butter a baking sheet.
• Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
• Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.

ORANGE AND CHOCOLATE TURNOVERS

Steps:

• Combine orange segments, orange zest and chocolate chips.
• Hold refrigerated until ready to use.
• Drain off any juice before filling turnovers.
• Place one dough square on smooth surface or waxed paper.
• Brush right and bottom edges of square with water.
• Place 1 ½ oz.
• of orange and chocolate filling in center of each square.
• Fold over and press down on edges, crimping firmly.
• Place on baking sheet covered with parchment.
• Brush with 1 teaspoon orange juice and sprinkle with 1 tsp granulated sugar.
• Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
• Sprinkle serving plate with 1 tablespoon powdered sugar.
• Place warm turnover in center of plate.
• Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
• Serve immediately.

ORANGE TURNOVERS

Steps:

• 1. Measure Ever Ready Blend into bowl
• 2. Add Milk and stir until a soft dough is formed
• 3. Turn onto a lightly floured board and knead 30 seconds
• 4. Mix together remaining ingredients
• 5. Roll dough 1/8 to 1/4 inch thick and cut int o 2 inch rounds or squares
• 6. Place 1 TBSP of brown sugar mixture on each round or square,moisten edges and fold over
• 7. Place on baking sheet (covered with parchment paper) and press edges with fork to seal
• 8. Brush with milk and bake in a hot oven (425 degrees) for 10 minutes
• 9. Makes about 2 dozen Enjoy :-)

CHOCOLATE TURNOVERS

Steps:

• Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour, and trim edges to make a perfect square.
• Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking sheet. Discard excess.
• In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg wash along two adjacent edges of each square. Place a piece of chocolate just below the center of each square, and fold down unwashed edges to enclose chocolate and form a triangle. Using your fingers, gently but firmly press puff-pastry edges together to seal.
• Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer, and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are puffed and golden brown, about 15 minutes.