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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Strawberry-Chocolate Turnovers
- 1 17.3ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions
- 1/3 cup mascarpone cheese or cream cheese, softened
- 1/3 cup strawberry jam
- 4 ounces milk chocolate, chopped
- 1 egg, lightly beaten
- 2 tablespoons sliced almonds
- Coarse sugar
- 2 ounces milk chocolate, melted (optional)
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.
- 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
- cal. (kcal) 234,
- Fat, total (g) 15,
- chol. (mg) 19,
- sat. fat (g) 5,
- carb. (g) 22,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 4,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 82,
- Potassium (mg) 44,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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