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Chocolate-Raspberry Turnovers

By RachelB-KY

Added May 03, 2010 | Recipe #422738

Categories: Dessert Raspberries Berries

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Total Time:

Prep Time:

Cook Time:

36 mins

25 mins

11 mins

RachelB-KY's Note:

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.

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Ingredients:

Servings:

Units: US | Metric

12 sheets phyllo dough, thawed if frozen (each about 14 x 9 in.)
1 bar lindt lindor truffle
1/2 pint fresh raspberry

Directions:

1

Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
2

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.
3

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.