- Servings: 18
These flaky turnovers will remind you of a bakery specialty with a summery twist filled with mascarpone, strawberry jam, and milk chocolate. Mascarpone is a double-rich cream cheese mixture that complements the sweet jam and chocolate. The sturdy nonstick parchment paper ensures that the baked turnovers don't stick to the baking pan, letting you slide them off to serve warm. Planning to serve these at a special brunch or breakfast? Make them the day before the gathering. Shape the turnovers, then place them in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day. Bake as directed above.
- 1 17.3-ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions
- 1/3 cup mascarpone cheese or cream cheese, softened
- 1/3 cup strawberry jam
- 4 ounces milk chocolate, chopped
- 1 egg, lightly beaten
- 2 tablespoons sliced almonds
- Coarse sugar
- 2 ounces milk chocolate, melted (optional)
- Parchment paper
Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.
Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.
Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate. Makes 18 turnovers.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top