Chocolate-Raspberry Turnovers
- Ready In:
- 36mins
- Ingredients:
- 3
- Serves:
-
12
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
- Heat oven to 375°F Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
- 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.
- 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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RECIPE SUBMITTED BY
<p>I am a stay at home mom to my two wonderful boys; Triston and Lukas. I am married to a wonderful man who is my lifesaver.</p>
<p>My mom is the one who got me interested in cooking. She always cooked throughout my childhood and I always loved it and wanted to do the same. My mom is one of the few people I know I can count on to always be there for when ever needed. She's my rock.</p>