Proof of the Pudding
Chocolate...MMMMMmmmm
Posted by Wayne (Melbourne, Australia) on 30 January 2007 in Food & Cuisine.
Today, in contrast to yesterday, is a busy day for me. So forgive the underexposed shot. This here's a chocolate turnover...its very simple to do and its great when you've got a bunch of friends over and you need something quick to satisfy the hungry hordes before they tear up the floorboards. I choose to leave out the half sugared and half cocoa powder patterns in favor of just sugaring the whole side (More sugar for me!)
Chocolate Turnovers
Ingredients:
½ package puff pastry
3 tablespoons heavy cream or milk
Assorted bite-sized chocolate (the better quality the better it'll taste)[but if you're like me as long as its chocolate it won't matter =D]
Icing sugar
Cocoa powder
Directions:
1. Preheat oven to 400F. Roll out puff pastry on a lightly floured surface to form a 12-inch square (it should be approximately 1/16" thick). Brush away excess flour.
2. Cut pastry into 3" squares and transfer to a parchment-lined baking sheet.
3. Pour milk or cream into a small bowl and brush two adjacent edges of each square with it. Place a piece of chocolate just below the centre of each square and fold down the unwashed corners to enclose the chocolate (forms a triangle). Gently but firmly press down to seal.
4. Freeze for 20 minutes (or until chilled) and then brush with remaining milk wash. Bake until puffed and golden brown, about 15 - 20 minutes.
5. Allow to cool completely. While covering one half of turnover, sift icing sugar and or cocoa powder over other half. Serve.
Enjoy!
Panasonic DMC-FX8
1/8 second
F/2.8
ISO 200
35 mm (35mm equiv.)