Ingrédients pour Apricot White Chocolate Turnovers
- 1 sheet (14.1 oz) puff pastry
- 1/2 cup coconut milk
- 1/4 cup shredded sweetened coconut
- 1 cup chopped dried apricots
- 1/2 cup chopped walnuts
- 4 ounces melted white chocolate
- 1/4 cup packed light brown sugar
- Lemon, Zest Of
- Salt
- 1 ounce melted dark chocolate (optional)
- flour (for dusting work surface)
- water (for brushing pastry edges)
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Comment préparer Apricot White Chocolate Turnovers
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Allow one sheet of puff pastry (14.1 oz) to thaw completely at room temperature.
- While pastry thaws, prepare the filling:
- In a medium saucepan, combine 1/2 cup coconut milk, 1/4 cup shredded sweetened coconut, 1 cup chopped dried apricots, 1/2 cup chopped walnuts, 1/4 cup packed light brown sugar, and 1 teaspoon lemon zest.
- Bring to a simmer over medium heat, stirring frequently, until the brown sugar is dissolved and the mixture slightly thickens (about 5-7 minutes).
- Remove from heat and stir in 4 ounces of melted white chocolate until smooth and combined.
- Set aside to cool completely.
- Lightly flour a clean work surface. Roll out the thawed puff pastry to a 12x12 inch square.
- Cut the pastry into nine equal squares (approximately 4x4 inches).
- Place about 1 tablespoon of the cooled apricot filling in the center of each square.
- Brush the edges of each pastry square with water.
- Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal.
- Crimp the edges with a fork for a decorative finish. Poke a small hole in the top of each turnover to allow steam to escape.
- Place the turnovers onto the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, drizzle with 1 ounce of melted dark chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
69g
Fat
35g
Carbs
9g
