Chocolate Raspberry Turnovers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 (17 1/4-oz) package frozen puff pastry sheets, thawed
- 1 large egg
- 1/3 cup raspberry jam
- 3 1/2 oz fine-quality milk chocolate, finely chopped
- Special equipment: parchment paper
Instructions
- Put oven racks in upper and lower thirds of oven and preheat oven to 425 °F.
- Line 2 large baking sheets with parchment paper.
- Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
- Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
- Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
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