Recipe - Chocolate Turnovers

1 Sheet frozen puff pastry,
Thawed 91/2" square
1 Egg yolk
2 tablespoon Heavy cream
2 One fourth ounce Semisweet chocolate cut
Into 9 pieces

Heat oven to 450F. Place puff pastry on a lightly floured surface.
Sprinkle
pastry with a little more flour and roll out to form a 12inch square.
Brush
away excess flour and trim edges to make a perfect square.

Cut puff pastry into nine 31/2inch squares and transfer them to a
parchment lined baking sheet. Discard excess.

In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a
little of the egg wash along two adjacent edges of each square. Place a
piece
of chocolate just below the center of each square and fold down the
unwashed
edges to enclose chocolate and form a triangle. Using your fingers, gently
but
firmly press puff pastry edges together to seal.

Place baking sheet in freezer for 20 minutes, or until pastry is chilled.
Remove from freezer and brush tops liberally with remaining egg wash.
Place in
oven and bake until triangles are puffed and golden brown, about 15
minutes.

Posted to MCRecipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 0400

From: "McNamara, Kelly" kmcnamara@liggett.com

Recipe By : Martha Stewart Living/December 1994