Dark Chocolate-Raspberry Turnovers
 

Dark Chocolate-Raspberry Turnovers
http://bakedchicago.typepad.com

1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
1 egg
cinnamon-sugar mixture for dusting

Heat oven to 375F degrees. Line two baking sheets with parchment
paper. Set aside.

In medium bowl, combine raspberries, chocolate and jam. Stir to
combine, breaking up raspberries slightly and coating chocolate chunks
with jam.

On lightly floured surface, unroll one tube of crescent dough and
separate into four rectangles. Pinch together any perforations or
holes in dough. Spoon two slightly heaping tablespoons of filling
onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water
mixture. Fold dough to enclose filling. Seal edges and crimp with
fork. Transfer to prepared sheet. Pierce turnover twice to vent.
Brush top with egg watch and dust with cinnamon-sugar mixture.

Repeat with remaining dough and filling. Bake for 11 minutes or until
golden brown. Cool slightly on wire rack before enjoying warm.

Dark Chocolate-Raspberry Turnovers
 

On Oct 17, 11:52*pm, WindyCityPrince > wrote:
> Dark Chocolate-Raspberry Turnovershttp://bakedchicago.typepad.com
>
> 1 cup fresh raspberries
> 3/4 cup dark chocolate chunks
> 1/3 cup seedless raspberry jam
> 2 tubes (8 ounces each) refrigerated crescent dough (storebought)
> 1 egg
> cinnamon-sugar mixture for dusting
>
> Heat oven to 375F degrees. *Line two baking sheets with parchment
> paper. *Set aside.
>
> In medium bowl, combine raspberries, chocolate and jam. *Stir to
> combine, breaking up raspberries slightly and coating chocolate chunks
> with jam.
>
> On lightly floured surface, unroll one tube of crescent dough and
> separate into four rectangles. *Pinch together any perforations or
> holes in dough. *Spoon two slightly heaping tablespoons of filling
> onto half of each rectangle.
>
> Whisk egg with 1 tablespoon water. *Brush dough edges with egg-water
> mixture. *Fold dough to enclose filling. *Seal edges and crimp with
> fork. *Transfer to prepared sheet. *Pierce turnover twice to vent.
> Brush top with egg watch and dust with cinnamon-sugar mixture.
>
> Repeat with remaining dough and filling. *Bake for 11 minutes or until
> golden brown. *Cool slightly on wire rack before enjoying warm.

Those bazooka biscuits (or crescent rolls) have a very odd taste.

I'd use puff pastry.

N.

Dark Chocolate-Raspberry Turnovers
 

On Oct 20, 10:34*am, Nancy2 > wrote:
> On Oct 17, 11:52*pm, WindyCityPrince > wrote:
>
>
>
>
>
> > Dark Chocolate-Raspberry Turnovershttp://bakedchicago.typepad.com
>
> > 1 cup fresh raspberries
> > 3/4 cup dark chocolate chunks
> > 1/3 cup seedless raspberry jam
> > 2 tubes (8 ounces each) refrigerated crescent dough (storebought)
> > 1 egg
> > cinnamon-sugar mixture for dusting
>
> > Heat oven to 375F degrees. *Line two baking sheets with parchment
> > paper. *Set aside.
>
> > In medium bowl, combine raspberries, chocolate and jam. *Stir to
> > combine, breaking up raspberries slightly and coating chocolate chunks
> > with jam.
>
> > On lightly floured surface, unroll one tube of crescent dough and
> > separate into four rectangles. *Pinch together any perforations or
> > holes in dough. *Spoon two slightly heaping tablespoons of filling
> > onto half of each rectangle.
>
> > Whisk egg with 1 tablespoon water. *Brush dough edges with egg-water
> > mixture. *Fold dough to enclose filling. *Seal edges and crimp with
> > fork. *Transfer to prepared sheet. *Pierce turnover twice to vent.
> > Brush top with egg watch and dust with cinnamon-sugar mixture.
>
> > Repeat with remaining dough and filling. *Bake for 11 minutes or until
> > golden brown. *Cool slightly on wire rack before enjoying warm.
>
> Those bazooka biscuits (or crescent rolls) have a very odd taste.
>
> I'd use puff pastry.
>
> N.- Hide quoted text -
>
> - Show quoted text -

Using the crescent rolls gives it a savory-sweet taste, which is
delicious. If you want pure sweet, then puff pastry would be better.

Dark Chocolate-Raspberry Turnovers
 

WindyCityPrince wrote:

>> Those bazooka biscuits (or crescent rolls) have a very odd taste.
>>
>> I'd use puff pastry.
>>
>> N.- Hide quoted text -
>>
>> - Show quoted text -
>
> Using the crescent rolls gives it a savory-sweet taste, which is
> delicious. If you want pure sweet, then puff pastry would be better.

crescent rolls are unpleasantly salty tasting, IMO. I'm in agreement
that puff pastry or phyllo would be much better tasting.

Dark Chocolate-Raspberry Turnovers
 

On Oct 21, 5:55*pm, Goomba > wrote:
> WindyCityPrince wrote:
> >> Those bazooka biscuits (or crescent rolls) have a very odd taste.
>
> >> I'd use puff pastry.
>
> >> N.- Hide quoted text -
>
> >> - Show quoted text -
>
> > Using the crescent rolls gives it a savory-sweet taste, which is
> > delicious. *If you want pure sweet, then puff pastry would be better.
>
> crescent rolls are unpleasantly salty tasting, IMO. *I'm in agreement
> that puff pastry or phyllo would be much better tasting.

Or make croissant dough...I think there is someone here that is pretty
practiced in those! Just don't ask about prociutto filled ones...:)

Dark Chocolate-Raspberry Turnovers
 

On Oct 21, 7:55*pm, Goomba > wrote:
> WindyCityPrince wrote:
> >> Those bazooka biscuits (or crescent rolls) have a very odd taste.
>
> >> I'd use puff pastry.
>
> >> N.- Hide quoted text -
>
> >> - Show quoted text -
>
> > Using the crescent rolls gives it a savory-sweet taste, which is
> > delicious. *If you want pure sweet, then puff pastry would be better.
>
> crescent rolls are unpleasantly salty tasting, IMO. *I'm in agreement
> that puff pastry or phyllo would be much better tasting.

It must be the brand of crescent rolls you're buying. The ones I get
aren't salty tasting. Perhaps it's a regional food difference?