Chocolate Strawberry Turnover (France)

1. 1

   Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.

2. 2

   Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.

3. 3

   In a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.

4. 4

   Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted.

5. 5

   Stir in zest & set aside.

6. 6

   Divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.

7. 7

   Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.

8. 8

   With a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.

9. 9

   Place baking sheet on the center rack & bake until golden brown, about 10 minutes.

10. 10

    Serve turnovers warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.