- 12
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Ingredients
- 9 oz. imported bittersweet chocolate
- (not unsweetened)
- 3 tsp. orange zest, freshly grated
- 3 sheets puff pastry, thawed
- 4 large eggs, beaten
- 5 T. heavy cream (for brushing
- tops)
- 6 tsp. granulated sugar (for dusting)
Preparation
Step 1
1. Preheat oven to 375°F. Grease baking sheet.
2. Chop chocolate and combine with zest. Trim uneven edges from pastry sheet and cut each sheet into 4 squares. Brush edges with egg. Divide chocolate mixture evenly on center of each square; fold diagonally in half, forming triangle. Seal edges by gently pressing together; crimp decoratively.
3. Brush tops with cream; sprinkle with sugar. With fork, poke small steam vent in top of each turnover. Bake on middle rack until golden, about 12 minutes.