• 6 Ratings

We all love strawberries and chocolate, but we made this dessert combo even better by baking the two into one delicious fall dessert. Fall treats have never been better!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.

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  • 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.

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  • 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.

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  • 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.

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.

Tips

Recipe halves easily to yield 9 turnovers

Nutrition Facts

234 calories; 15 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 19 mg cholesterol; 82 mg sodium. 44 mg potassium; 22 g carbohydrates; 1 g fiber; 8 g sugar; 4 g protein; 0 g trans fatty acid; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews

6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2