Recipes and Cooking Strawberry-Chocolate Turnovers 3.2 (6) Add your rating & review 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 16 mins Total Time: 46 mins Yield: 18 turnovers Jump to Nutrition Facts Ingredients 1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions ⅓ cup mascarpone cheese or cream cheese, softened ⅓ cup strawberry jam 4 ounce milk chocolate, chopped 1 egg, lightly beaten 2 tablespoon sliced almonds Coarse sugar 2 ounce milk chocolate, melted (optional) Directions Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. 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. 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. 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 Rate it Print Nutrition Facts (per serving) 234 Calories 15g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 234 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 19mg 6% Sodium 82mg 4% Total Carbohydrate 22g 8% Total Sugars 8g Protein 4g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 44mg 1% Folate, total 24.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.