Thursday, February 21, 2008

Mini Chocolate Raspberry Turnovers

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.


Mini Turnovers
Adapted from Gourmet

1 package of puff pastry
1/3 cup of jam
4 ounces of chocolate
1 egg
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.

31 comments:

VeggieGirl said...

no worries - a chocolate-raspberry mode is a VERY decadent/delicious one to be stuck in ;0) those mini turnovers are so delicate and luscious-looking!

Joy the Baker said...

i love all your stuff! You can do no wrong. Yum and Yum.
Have you ever made puff pastry from scratch? It's kinda fun! Just takes forever...

Joy the Baker said...

i love all your stuff! You can do no wrong. Yum and Yum.
Have you ever made puff pastry from scratch? It's kinda fun! Just takes forever...

Deborah said...

Can I just say yum!! And they sound so easy as well!!

Karen said...

These are beautiful! I really appreciate the lovely food photos, you have such a good eye.

Brilynn said...

The possibilities are really endless here, but I'm with you, don't forget the chocolate!

Sandi @the WhistleStop Cafe said...

Puffed pastry is the easiest way to make a yummy dessert. Thanks for the ideas!

jasmine said...

It's been ages since I last had a turnover...you're making me want to make some tonight...

j

slush said...

They look awesome. Oh my, I would love to wake up to those in the am with an espresso on the side. Yum!

Allison said...

A raspberry chocolate mode sounds like an awesome place to be right now...
Wow, I want one of these SO BAD!!!
And making puff pastry is one of the funnest, most satisfying pastimes, if you have time for it! And then there's so much you can do with it... I even eat it plain. =)

Katie said...

Sounds like a perfect stand by treat. Quick to make and probably even quicker to dissapear. Yum

April said...

Oh yum! These sound wonderful!

BellaLovesPink said...

de-lish! I'm definitely going to try them!

Megan said...

I'm all for easy and tasty.
Double yum!

ovenhaven said...

I'm a total sucker for raspberry and chocolate, and to have them as turnovers? HEAVEN!

Indigo said...

Oh WOW... a raspberry/dark chocolate mode sounds even better than Gourmet's strawberry/milk chocolate madness. Mind if I invite myself round?

Cookie baker Lynn said...

You're on a roll with the raspberry and chocolate. I'm not complaining! I think it's one of the great flavor pairings of all time. These turnovers look beautiful!

Kevin said...

Those chocolate and jam puff pastries look good. I am going to have to try looking harder for the puff pastry at the grocery stores so that I can try these (or try making my own...).

Peabody said...

Mmm, turnovers are so yummy.

BitterSweet said...

How delicious, and simple! If you leave off the egg glaze and check the ingredients of your puff pastry, they could easily be vegan, too.

Miri said...

Those look really delicious! And so simple to make, I'm keeping this recipe :)

Cinnamonda said...

Chocolate and raspberry is the perfect combination! I will most certainly try this recipe.

Greetings,
Tiina

eatme_delicious said...

Oh my those look insanely delicious. I want to try making turnovers but I feel like if I do I have to make my own dough, which seems way too daunting.

Mallow said...

Those are beautiful! I can personally imagine eating those for breakfast...

Priscilla said...

Those look picture perfect and I woulnd't mind having a couple of them right now!
Just found your blog...you make some "getting me hungary" kind of foods!:)

Stef said...

These would be so perfect with a cup of hot cocoa on a cold morning. Yum!

Nora B. said...

Gigi, I like your sense of humour. These turnovers are great. I would love to try some dark choc and pear jam with that. Store bought frozen puff pastry is so good, I don't think I will ever try to make my own, there are so many more interesting things to bake than slaving over puff pastry ;-)

kellypea said...

Now these are looking gorgeous! And no, I'd prefer to purchase my puff pastry since I've made it once and bombed. Not one flaky layer. Ugh. But your turnovers...? Mmmm...

Dee Light said...

Chocolate and raspberry are to die for. These turnovers look fantastic!!

How To Eat A Cupcake said...

Insane! I want this in my mouth!

Dori said...

These look so fabulous and simple. I can't wait to surprise my husband with these--he will LOVE 'em!