These chocolate turnovers are at their best served warm.
1 1/3 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons vegetable shortening, cut up
4 tablespoons cold butter (no substitutes), cut up
3 to 4 tablespoons ice water
1 large egg yolk
2 ounces bittersweet or semisweet chocolate, finely chopped
2 ounces premium white chocolate, finely chopped
4 teaspoons granulated sugar - divided use
- Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes.
- Meanwhile, arrange oven rack in lower third of oven.
- Heat oven to 425°F (220°C). Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup. Set aside.
- Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg. Fold pastry in half. Seal edges with fingertips, then trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet. Brush top with egg mixture; sprinkle with 1 teaspoon sugar. Refrigerate. Repeat.
- Bake turnovers until golden brown, 16 to 20 minutes. Serve immediately, while warm.
Makes 4 turnovers.
Nutritional Information Per Serving (1/4 of recipe): calories: 570, total fat: 39g, saturated fat: 17g, cholesterol: 84mg, sodium: 278mg, carbohydrate: 51g, fiber: 1g, protein: 7g.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.