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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Chocolate turnovers. Mmmm. These would be good on Christmas morning or on Valentine's Day. Ingredients:
1 1/3 cups all-purpose flour |
1 tablespoon sugar |
1/4 teaspoon salt |
5 tablespoons vegetable shortening, cut up |
4 tablespoons cold butter, cut up (no substitutes) |
3 -4 tablespoons ice water |
1 large egg yolk |
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped |
2 ounces premium white baking chocolate, finely chopped |
4 teaspoons sugar, divided |
Directions:
1. Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
2. 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 degrees F.
3. Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
4. 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 and fold pastry in half. Seal edges with fingertips, then
5. trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
6. Bake turnovers until golden brown, 16 to 20 minutes. Serve
7. immediately, while warm.
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