FRONT BURNER

Chocolate turnovers an overnight success

After testing and photographing the recipes in the main feature about vegetarian dishes to serve for Easter I was left with one sheet of thawed puff pastry. I hadn’t meant to let it thaw, but by the time I noticed it was still sitting out on my kitchen counter it was much too late to try to refreeze it. The exterior had started to dry out, while the inner portion was so warm it was almost gummy. But I couldn’t throw it out. So subscribing to the notion that you can’t go wrong with chocolate, I decided to make chocolate turnovers.

And the results were delicious. Even the next day after, once again, I forgot the pastry and let the goodies sit out all night.

The turnovers are so easy and simple that a recipe is really unnecessary, but for the sake of being thorough I’ll include one anyway.

The sweet treats are wonderful with coffee for breakfast, and make a nice portable dessert for nibbling on during an Easter egg hunt.

Chocolate Puff Pastry Turnovers

Flour, for dusting

1 sheet frozen puff pastry, thawed according to package instructions

8 snack size chocolate candy bars

Coarse sugar

Heat oven to 400 degrees.

Line a baking sheet with parchment paper.

Lightly dust a work surface with flour. Unfold pastry and gently roll into a 9-inch square.

Cut pastry into 9 (3-inch) squares.

Break the chocolate bars into small pieces. Divide the pieces into 9 equal portions.

Brush the edges of each pastry square with water. Divide the chocolate pieces among the squares, heaping a few in one diagonal half of each square.

Fold pastry over filling and pinch the edges to seal. Crimp and flute the edges together using the tines of a fork. Prick the top of each pastry to vent. Brush with water and sprinkle with sugar.

Arrange pastries on the prepared baking sheet.

Bake 15 to 18 minutes or until pastries are puffed and golden brown.

Makes 9 turnovers.

Food, Pages 33 on 04/16/2014

Upcoming Events