Apricot White Chocolate Turnovers Recipe

Ingredients for Apricot White Chocolate Turnovers

• 1 (14.1 oz) sheet of puff pastry
• 1/2 cup coconut milk
• 1/4 cup shredded sweetened coconut
• Dried Apricots
• 1/2 cup chopped walnuts
• 4 ounces white chocolate, melted
• 1/4 cup packed light brown sugar
• Lemon, Zest Of
• Salt
• 1 ounce dark chocolate, melted (optional)

How to Make Apricot White Chocolate Turnovers

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Allow one sheet of puff pastry (14.1 oz) to thaw completely at room temperature.
3. While pastry thaws, prepare the filling:
4. 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.
5. Bring to a simmer over medium heat, stirring frequently, until the brown sugar is dissolved and the mixture slightly thickens (about 5-7 minutes).
6. Remove from heat and stir in 4 ounces of melted white chocolate until smooth and combined.
7. Set aside to cool completely.
8. Lightly flour a clean work surface. Roll out the thawed puff pastry to a 12x12 inch square.
9. Cut the pastry into nine equal squares (approximately 4x4 inches).
10. Place about 1 tablespoon of the cooled apricot filling in the center of each square.
11. Brush the edges of each pastry square with water.
12. Fold the pastry over the filling to form a triangle, pressing the edges firmly to seal.
13. 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.
14. Place the turnovers onto the prepared baking sheet.
15. Bake for 20-25 minutes, or until golden brown and puffed.
16. Remove from oven and let cool completely on a wire rack.
17. Once cooled, drizzle with 1 ounce of melted dark chocolate (optional).