Chocolate Strawberry Turnovers

READY IN: 40mins
Recipe by Chef Joey Z.

Imagine luscious sweet strawberries swimming in a pool of warm melted chocolate surrounded by a flaky puff pastry shell. If you think that sounds good you should taste them. I made these this morning to use up a package of organic strawberries I got at the Sunflower Market. Of course you can double the recipe if you wish.

Top Review by SouthernMyst

Sorry, but this was a total flop for us. The taste was entirely too bitter - I suppose too much lemon zest. I may try it again leaving out any sort of zest. Also, I suspect Chef Joey Z's puff pastry sheet was larger than mine (which was 8"x11"), as the filling didn't fit in mine. I also suspect his was square, or that he omitted the step to trim it to become square; rectangles don't make good triangles when folded over. I'd also mention that in general, one only wants to put the egg or other sealant along half the edges of the pastry; pastry-egg-egg-pastry makes a slippery mess.

Ingredients Nutrition


  1. Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
  2. Preheat your oven to 425'F.
  3. Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
  4. Lightly coat a large baking tray with cooking spray.
  5. Beat the egg until it's nice and fluffy and a light yellow shade.
  6. Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
  7. Cut up your strawberries and mound them in the middle of each pastry square.
  8. Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
  9. Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
  10. Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
  11. When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
  12. Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
  13. Bon Appetit!

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