Monday, December 31, 2012

Raspberry Turnovers with Toasted Almonds & White Chocolate

This is a simple and delicious recipe.  I made these to bring to a New Year's Eve party.  I love to mix fresh fruit, nuts, and chocolate in my desserts.  An added bonus, kids can make these!!  This recipe will make 18 miniature turnovers. 
First, thaw 1 Package of Frozen Puff Party Sheets for at least an hour.  Using a pizza wheel, cut the sheets into 9 squares.  You can either roll the dough and cut -or- cut and roll.  The idea is you need squares.  I like to use a traditional French Rolling pin and after years of practice, I can use the tapered design to add pressure when needed to manipulate the shape I need.

While the dough is thawing get your work station ready.  Toast about 1/2 Cup of Sliced Almonds in a 1/2 Tl Butter until browned and fragrant.  Rough Cut 2oz White Chocolate.  Count out Fresh Raspberries, 1 large or 2 small per turnover, and lightly press down with the tines of a fork to flatten the berries.  Pour 1/2 Cup Heavy Cream in a dish and have a clean pastry brush ready.  Place 1/4 Cup Oatmeal in a small dish.  Preheat oven to 400.  Cut parchment to line 2 sheet pans. 

Once dough is rolled to a square, brush the outer edge with cream.  Stack a berry, a piece of chocolate, and a few nuts in 1 corner, inside the cream.  Fold the dough on the diagonal (without poking a hole in the dough.)  Using the tines of a floured fork, press the edges so they are firmly closed.  Set turnover on the parchment lined pan leaving at least an inch between all sides.  Brush the top with cream and add Sanding Sugar or in my case, Oatmeal...or even both!

Bake in the center of the a hot oven for approximately 12-15 minutes or until golden brown.  Let them cool before trying to store them.  If you are going to eat one right away remember the fruit is very hot but they are delicious right out of the oven.  Again, the bonus, making these with children will teach them counting and geometry skills!

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