Ingredients for Chocolate Strawberry Turnover France
- 1 sheet puff pastry (14.1 ounce)
- 1 large egg
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon orange zest (optional)
- 1 cup fresh strawberries, sliced
- 1 tablespoon granulated sugar
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How to Make Chocolate Strawberry Turnover France
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Gently unfold one sheet of puff pastry (about 14.1 oz) on a lightly floured surface. Trim any uneven edges and cut it into 4 equal squares (approximately 5x5 inches).
- In a small bowl, whisk 1 large egg until light and frothy. Brush the edges of each pastry square with the egg wash and set aside on the prepared baking sheet.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 4 oz of dark chocolate and 2 tablespoons of unsalted butter, stirring constantly until smooth and melted. Remove from heat.
- Stir in 1 teaspoon of orange zest (optional). Set aside.
- Divide 1 cup of sliced fresh strawberries evenly among the 4 pastry squares, creating a small mound in the center of each square.
- Pour the melted chocolate mixture evenly over the strawberries.
- Fold each pastry square diagonally in half to form a triangle, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Using a sharp knife, cut a small vent in the top of each turnover to allow steam to escape.
- Brush the tops of the turnovers with the remaining egg wash and sprinkle with 1 tablespoon of granulated sugar.
- Bake for 10-12 minutes, or until golden brown and the pastry is cooked through.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
37g
Carbs
11g
