Best Chocolate Strawberry Turnovers Recipes

CHOCOLATE STRAWBERRY TURNOVERS

Steps:

• Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
• Preheat your oven to 425'F.
• Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
• Lightly coat a large baking tray with cooking spray.
• Beat the egg until it's nice and fluffy and a light yellow shade.
• Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
• Cut up your strawberries and mound them in the middle of each pastry square.
• Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
• Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
• Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
• When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
• Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
• Bon Appetit!

CHOCOLATE STRAWBERRY TURNOVER (FRANCE)

Steps:

• Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.
• Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
• In a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.
• Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted. Stir in zest & set aside.
• Divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.
• Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
• With a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.
• Place baking sheet on the center rack & bake until golden brown, about 10 minutes.
• Serve turnovers warm.