Chocolate Strawberry Turnovers

"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."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
40mins
Ingredients:
7
Yields:
4 large pastries
Serves:
4
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ingredients

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directions

  • Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
  • Preheat your oven to 425'F.
  • 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.
  • Lightly coat a large baking tray with cooking spray.
  • Beat the egg until it's nice and fluffy and a light yellow shade.
  • 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.
  • Cut up your strawberries and mound them in the middle of each pastry square.
  • 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.
  • Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
  • 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.
  • When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
  • Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
  • Bon Appetit!

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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