Homemade Chocolate Pastry
This is a turnover recipe that you can easily vary the filling for. See note below. 1 package (17.25 oz) frozen puff pastry sheets, thawed 1 large egg 3 1/2 oz. good quality milk or dark chocolate, finely chopped Place oven racks in upper and lower thirds of oven. Preheat oven to 425 F. Line two baking sheets with parchment paper. Roll one puff pastry sheet out on a lightly floured surface, with floured rolling pin, to 12-inch square. Brush off excess flour; cut into 16 squares. Whisk egg in a small bowl. Place 1 t. chocolate in center of each square; brush edges of squares with egg wash. Fold over in a triangle and press edges to seal. (You may also roll up for a small chocolate croissant.) Brush tops with light coating of egg wash and transfer to baking sheet. Chill while repeating process with second puff pastry sheet. Bake about 20 minutes, until golden, switching positions of baking sheets halfway through cooking. Cool 5 minutes and serve warm. Note: You can vary this recipe by adding 1/2 t. raspberry, apricot, cherry, or strawberry jam to each square before folding over. (You will need 1/3 c. jam, total.) Make apple turnovers or blueberry turnovers by using 1/2 T. pie filling instead of chocolate. Sprinkle powdered sugar over the fruit turnovers after they've cooled. Subscribe to my free monthly newsletter to receive new holiday recipes that aren't posted on the website, as well as fun facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
