Best Orange Turnovers Recipes

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CHOCOLATE ORANGE TURNOVERS



Chocolate Orange Turnovers image

Categories     Chocolate     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Orange     Phyllo/Puff Pastry Dough     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 turnovers, serving 2 for breakfast or dessert

Number Of Ingredients 5

1 1/2 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 teaspoon freshly grated orange zest
1 large egg
1 thawed puff pastry sheet (from a 17 1/4-ounce package of frozen puff pastry sheets)
2 teaspoons sugar

Steps:

  • Preheat oven to 425°F and lightly butter a baking sheet.
  • Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. Brush edges of pastry squares with some egg. Put one fourth chocolate mixture on center of each pastry square and fold each square diagonally in half, forming triangles. Seal edges by gently pressing together and crimp decoratively.
  • Brush tops of turnovers with egg and sprinkle with sugar. With a sharp knife cut a small steam vent in top of each turnover. On baking sheet bake turnovers in middle of oven until golden, about 12 minutes. Cool turnovers slightly on a rack. Serve turnovers warm.

ORANGE TURNOVERS



Orange Turnovers image

This is made with the ever ready Blend I posted earlier...I have made this for a get together and my daughter hid the cookies and saved them for herself ..LOL ... She fell in love with them....I made another batch with the "ever ready Blend " mix and was done in about 1/2 hour and I had more orange Turnovers...

Provided by Elise Van Jaarsveld

Categories     Cookies

Time 25m

Number Of Ingredients 6

2 c ever ready blend
1/2 c milk
1/4 c brown sugar
2 Tbsp grated orange rind
2 Tbsp melted butter
PREHEAT OVEN TO 425 DEGREES

Steps:

  • 1. Measure Ever Ready Blend into bowl
  • 2. Add Milk and stir until a soft dough is formed
  • 3. Turn onto a lightly floured board and knead 30 seconds
  • 4. Mix together remaining ingredients
  • 5. Roll dough 1/8 to 1/4 inch thick and cut int o 2 inch rounds or squares
  • 6. Place 1 TBSP of brown sugar mixture on each round or square,moisten edges and fold over
  • 7. Place on baking sheet (covered with parchment paper) and press edges with fork to seal
  • 8. Brush with milk and bake in a hot oven (425 degrees) for 10 minutes
  • 9. Makes about 2 dozen Enjoy :-)

ORANGE AND CHOCOLATE TURNOVERS



Orange and Chocolate Turnovers image

Make and share this Orange and Chocolate Turnovers recipe from Food.com.

Provided by Sunkist Growers

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 ounces chopped drained orange sections
1 teaspoon orange zest, chopped
2 ounces semi-sweet chocolate chips
4 sheets puff pastry, squares 5 x 5 inches,2 oz. each
3 tablespoons water
4 teaspoons orange juice, fresh
4 teaspoons granulated sugar
1/4 cup powdered sugar
8 orange rind twists, 2 x 1/8 inches
4 sprigs of fresh mint

Steps:

  • Combine orange segments, orange zest and chocolate chips.
  • Hold refrigerated until ready to use.
  • Drain off any juice before filling turnovers.
  • Place one dough square on smooth surface or waxed paper.
  • Brush right and bottom edges of square with water.
  • Place 1 ½ oz.
  • of orange and chocolate filling in center of each square.
  • Fold over and press down on edges, crimping firmly.
  • Place on baking sheet covered with parchment.
  • Brush with 1 teaspoon orange juice and sprinkle with 1 tsp granulated sugar.
  • Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
  • Sprinkle serving plate with 1 tablespoon powdered sugar.
  • Place warm turnover in center of plate.
  • Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
  • Serve immediately.

Nutrition Facts : Calories 1480.7, Fat 97.7, SaturatedFat 26.2, Sodium 612.5, Carbohydrate 135.2, Fiber 5.3, Sugar 24.2, Protein 18.8

ORANGE-FIG TURNOVERS



Orange-Fig Turnovers image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 24 cookies

Number Of Ingredients 10

1/2 cup fresh orange juice (from about 2 oranges)
1/2 cup dried figs, stems trimmed
2 tablespoons raisins
2 tablespoons honey
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1 14-ounce box refrigerated pie dough
All-purpose flour, for dusting
Confectioners' sugar, for topping

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
  • Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
  • Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
  • Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.

ORANGE-FIG TURNOVERS



ORANGE-FIG TURNOVERS image

Categories     Orange

Yield 24

Number Of Ingredients 10

1/2 cup fresh orange juice (from about 2 oranges)
1/2 cup dried figs, stems trimmed
2 tablespoons raisins
2 tablespoons honey
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1 14 -ounce box refrigerated pie dough
All-purpose flour, for dusting
Confectioners' sugar, for topping

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes. Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste. Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling. Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.

ORANGE AND PORK TURNOVERS RECIPE - (4.3/5)



Orange and Pork Turnovers Recipe - (4.3/5) image

Provided by Susan52

Number Of Ingredients 16

2 Tbsp. vegetable oil
1/2 cup(s) minced onion (about 1 small)
1/2 lb. pork sausage meat, crumbled
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1 Tbsp. orange zest
1/2 tsp. red chili flakes
3/4 cup(s) Hunt's® Tomato Sauce
2 Tbsp. orange juice
2 Tbsp. Sun-Maid® Raisins, chopped
1/2 tsp. sugar
2 tsp. toasted pine nuts (or chopped, toasted almonds)
1 egg
1 Tbsp. milk
2 boxes of pre-made pie crust
Pepper, to taste

Steps:

  • Preheat oven to 375°F. In a large sauté pan, heat oil to medium-high. Add onions and sauté about 3 minutes or until soft. Add the pork sausage and cook, stirring, for 2 minutes. Add the tomato sauce, cinnamon, cumin, coriander, orange zest and chili flakes. Cook, stirring occasionally, until the pork is cooked through, about 5 minutes. Add the orange juice, raisins, sugar and pepper to taste. Simmer over medium heat for 15 minutes or until most of the liquid has cooked off. Stir in the nuts and set aside to cool. Whisk the egg and milk together to make an egg wash. Roll out the pie crust to about an 18-inch square. Cut into 2 rectangles. Put 2 tablespoons of filling in the center of each rectangle. Brush a little egg wash around the rim. Fold over to form a square pocket. Pinch the edges together with your fingers; then press the edge with the back of a fork to firmly seal the edges. Brush the top of the pocket with the egg wash and put on a cookie sheet lined with parchment. Bake about 15 minutes, or until golden brown.

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