Friends, I must admit that I failed this time with the chocolate turnovers. Yep, we are not and I am not perfect. What happened was that I failed to seal the pastry when I folded it, thinking it would be glued naturally and it didn’t. Therefore, my error of not sealing the sides before folded with a wet finger all around was the reason why the chocolate chunks melted and leaked out of the pastry. Oh well, I done this a million times and one oversight was it, smile. However, they were DELICIOUS, SMILE.
Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.33 or .54 cents per pastry Difficulty Level: Easy Allergens, Other: Please use Gluten Free pastry for GF Servings: 8 to 10 Ingredients 1 cup or more of chocolate chunks ($1.50) 1 sheet frozen puff pastry (thawed at room temp) ($2.48) 1/4 cup powdered sugar to sprinkle over when done (.15) 1 egg (to brush the pastries before going in the oven) (.20) Berries, powder sugar and chocolate syrup (Optional for garnish) Directions Prepare a baking pan with foil paper a copper shield or just oil spray. Start your oven to 400 degrees. On a lightly floured surface, unfold and roll out 1 sheet of puff pastry lightly. Then cut into 6 to 8 squares. Place chocolate chunks on top of each piece of pastry along the short side. If you just cut in squares/rectangles like I did, place the chocolate over one square, seal the edges with a finger damped in water fold it to seal it. Repeat the process until they are all done. If you prefer, in a small bowl whisk one egg. Then, brush all the pastries with the egg wash. Bake 10-15 minutes or until the pastry has puffed up and become golden brown. I think it is best to eat them the day you make them or if you place them in a tight container, they might last 1 day. Enjoy!
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |