Chocolate Turnovers With Dried Plums
12 oz Bittersweet chocolate
10 oz granulated sugar
12 oz butter
6 eggs, divided
use 3 oz Frangelico (hazelnut) liqueur or 1/2 amount vanilla
1 tsp salt
18 oz chopped dried plums*
13 oz chopped walnuts
As needed frozen puff pastry, thawed
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
Heat oven to 400°F.
In food processor or blender, process chocolate and sugar until finely chopped. Add butter, 1/2 eggs, Frangelico and salt; process until blended. Stir in dried plums and walnuts. Cover; chill 1 hour.
Unfold pastry sheets; roll each sheet to form 12?inch square. Cut each into quarters to form 6-inch squares. Place 1/4 cup chocolate mixture onto center of each square. Beat together remaining eggs and 2 oz water; lightly brush onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheets; lightly brush tops with additional egg mixture.
Bake 18 to 23 minutes or until light golden brown.
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