Easy Chocolate Raspberry Turnover
Whoa..someone stop the ride and let me off for a day or two! It has been one crazy week. There has been SO much going on, I haven’t had a chance to get on here at all. I’ve barely had time to even cook anything at all. In fact, Friday night I actually picked up (horrors!) McDonalds for dinner and brought it home. And I was okay with that. I’m pathetic. Fortunately, it should start to slow down a LITTLE this week, and gradually more after that.
But we did spend a wonderful day at the Renaissance Festival (in Holly, MI). That’s been going on every year for a very long time, but this is the first time we went. And we are very glad we did.
But, that brings me to this picture for this post. Taken with my cell phone, after dark, poor lighting…but are these ever good. And easy. And fast. Need I say more? So, stop criticizing my picture, and let’s get to the recipe. You’ll forgive me later.
You start with a package of frozen puff pastry. You know, one of those cheater short-cuts, but hey, you still have to fill them, top them, put them on top of something, turn them into something, right? So it’s only a partial cheat….and there are so many things you can do with them, let your imagination go, and not just for dessert. In this case we are going to fill it, seal it, and bake it. You can use other fruits besides raspberry. Cherries, peaches, blueberries. You could add a square of cream cheese. You could use plain chocolate if you want. Easy. See? You’ll forgive me.
- Frozen puff pastry sheet(s), thawed
- Fresh or frozen raspberries
- Chocolate bars or chocolate chips, your choice milk, dark, a mix...whatever you like
- Granulated sugar - optional
- Raw or Turbinado sugar - optional
- Preheat the oven to 400-425 degrees F.
- Roll the puff pastry out just a little, to about ⅛ - ¼ inch thick. Cut each sheet down the middle, lengthwise, so you have two long strips. Cut each strip into 3 squares. If you want bigger turnovers, roll the puff pastry sheet to a large square, then cut into 4 smaller squares. It's all about what you want to make.
- Just off center, put a piece of chocolate (I used one little rectange out of a single serve Hershey bar), top that with a few raspberries and about ½ teaspoon of sugar. Fold the top over, corner to corner, to make a triangle, then press the edges to seal the sides. Place on a non-stick cookie sheet. Repeat with the remaining ingredients. Optional: Srinkle a little raw or white sugar on top of each pastry.
- Bake for about 20-25 minutes, until puffed and golden brown. Let cool at least 10-15 minutes.
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