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Strawberry-Chocolate Turnovers

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  • Yields: 18 turnovers
  • Prep: 30 mins
  • Bake: 16 mins 400°F

Strawberry-Chocolate Turnovers

Directions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
  2. Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.
  3. Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.
  4. Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate.

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 2. Place triangles in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day. Continue as directed in Step 3.

Recipe halves easily to yield 9 turnovers

Nutrition Facts (Strawberry-Chocolate Turnovers)

  • Per serving:
  • 234 kcal cal.,
  • 15 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 19 mg chol.,
  • 82 mg sodium,
  • 22 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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