I know I am still stuck in raspberry-chocolate mode. But hey, at least it’s not a cupcake. These are mini turnovers filled with raspberry jam and dark chocolate. The recipe is from Gourmet magazine and is super easy to put together.
The recipe calls for a package of puff pastry. That’s right, from the store but you could make yours if you like. I’ll still like you. I used raspberry jam and dark chocolate, but I believe Gourmet used milk chocolate and strawberry jam? My point is you can use anything you like. Heck, you could even leave out the jam. But if you leave out the chocolate, we’re done. Ah, just kidding.
I dusted the turnovers with powder sugar and served them with espresso. Yeah, I can get fancy. Oh, before I forget, you can make them any size, just make sure you cut the pastry into squares. That way when you fold them over you’ll get perfect triangles.
Adapted from Gourmet
1 package of puff pastry
1/3 cup of jam
4 ounces of chocolate
Powdered sugar, optional
1. Dust the counter with flour and roll pastry dough into a 12x12 squares. Cut each square into 16 squares. Crack egg into a small bowl and whisk, set aside.
2. Place a ½ teaspoon of jam & 1 teaspoon of chocolate in each square. Brush the edges with egg and fold over. Press the edges together to seal. Place the turnover on a cookie sheet lined with parchment paper. Then brush the tops of turnovers with egg.
3. After all the turnovers are sealed place them in the fridge for at least 15 minutes. Meanwhile, preheat the oven to 425 F degrees. Bake the turnovers for 20 minutes making sure to rotate the pans half way through baking.
4. Cool on a wire rack and with powdered sugar, if you want. Store in an airtight container.