Food friends, run, don't walk to your kitchen and spend a couple of minutes scanning what you have. If you are in possession of chocolate, jam, and puff pastry (like I always seem to be), then make these immediately. I can be picky about my chocolate and fruit mixes. Basically the only combo I really enjoy is chocolate and strawberry. Anything else pretty much makes me gag so when I saw these little turnovers on Maya's site last week, I knew I would be making them very soon. I still have a bit of puff pastry left from my Daring Bakers challenge a couple of months ago and I always have a bit of dark chocolate laying around from leftover scraps of baking projects. These turnovers are to die for!! The chocolate and jam get all lovely and melty and warm and the puff pastry is the perfect buttery container for the mixture. I only made a few and showed great restraint, but I could see how it would be possible to eat a whole lot of these in one sitting. They are a great sweet treat.
Chocolate Strawberry Turnovers
(Adapted from My Feasts who adapted from Gourmet, February 2007)
Makes 4 servings
1 rectangle puff pastry
1/4 cup strawberry jam
2 ounces finely chopped dark chocolate
1 large egg, lightly beaten
Turbinado sugar (optional) for sprinkling
Preheat oven to 375 degrees, line a baking sheet with parchment paper and set aside.
Thaw the puff pastry and cut each sheet into 4, 3-inch squares, brush the edges with some beaten egg. Place dark chocolate and strawberry jam in the middle and fold each square diagonally in half. Seal and crimp pastry.
Place pastry triangles on baking sheet, brush pastry with beaten egg and sprinkle with a bit of turbinado sugar if desired. Bake in preheated oven till tops turn golden, around 10-15 minutes. Cool slightly on a rack and serve warm.