Chocolate-Raspberry Turnovers |
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Prep Time: 25 Minutes Cook Time: 11 Minutes |
Ready In: 36 Minutes Servings: 12 |
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These are yummy! What's better than fresh raspberries and Lindor chocolates? I didn't use a bar I used Lindor truffles cut in half. If you use the truffles use 9 cut in half. Ingredients:
12 sheets phyllo dough, thawed if frozen (each about 14 x 9 in.) |
1 bar lindt lindor truffle |
1/2 pint fresh raspberry |
Directions:
1. Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
2. To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.
3. Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.
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