Wednesday, February 07, 2007

Chocolate Raspberry Turnovers

1 (17.3 oz) package frozen puff pastry, thawed
1 large egg
1/3 cup raspberry jam (could use straw, black, or blueberry)
1.5 oz finely chopped chocolate (milk, dark, or white)

Preheat oven to 425. Roll out pastry sheet to a 12” square, cut into 9 squares. Place a tsp of jam and 2 tsp of chocolate into center of squares. Brush edges with beaten egg, fold squares over into triangles an pinch closed. Bake on lined baking sheets for about 20 min. My oven is a little cool and I would recommend 18-19 min. Cool for 5 minutes and server warm.

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