Prep: 30 minutes Bake: 16 minutes at 400° F
1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions
1/3 cup mascarpone cheese or cream cheese, softened
1/3 cup strawberry jam
4 ounces milk chocolate, chopped
1 egg, lightly beaten
2 tablespoons sliced almonds
2 ounces milk chocolate, melted (optional)
1. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
2. Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.
3. Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.
4. Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate.
*To Make Ahead: Prepare as directed through Step 2. Place triangles in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day. Continue as directed in Step 3.
*Tip: Recipe halves easily to yield 9 turnovers
Yield: 18 turnovers
Nutrition Facts (per serving) : 234 cal., 15 g total fat (5 g sat. fat), 19 mg chol., 82 mg sodium, 22 g carb., 1 g fiber, 8 g sugar, 4 g pro.
Daily Values: 0% vit. A, 1% vit. C, 2% calcium, 5% iron
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