Thursday, March 25, 2010

ALMOND-TOPPED CHOCOLATE-ALMOND TURNOVERS

1 sheet refrigerated pie dough
1/3 cup almond paste
6 tbsp chocolate chunks
1 egg, beaten
sliced almonds for garnish
1 1/2 tsp sugar for garnish

Preheat oven to 400 degrees. Grease a baking sheet with canola oil or spray with a nonstick cooking spray.

Place the dough on a floured surface. Fold in 2 opposite sides to meet in the middle; roll to 12-inches x 8-inches. Cut the dough into 6 squares. Shape the almond paste into 6 disks and place 1 disk in the lower corner of each square; top with 1 tablespoon of the chocolate chunks. Brush the squares with some of the egg. Fold the dough over the filling to make a triangle; seal the edges with the tines of a fork. Using remaining egg, brush the top of the turnover and sprinkle with almonds and a pinch of sugar on each. Place on the prepared baking sheet and bake at 400 degrees for 10 minutes or until golden brown.

Note: You could also make this with Nutella as the filling.

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