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By: Grace B.
| Description: | ||
| Time: | 40 min (10 min to prepare, 30 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each oz. chopped, drained Sunkist® orange segments 1 teaspoon Sunkist® orange zest, chopped 2 each oz. semi-sweet chocolate chips 4 each puff pastry squares, 5"x 5", 2 oz. each 3 tablespoon water 4 teaspoon freshly squeezed Sunkist® orange juice 4 teaspoon granulated sugar 0.25 cups powdered sugar 8 each Sunkist® orange peel twists, 2" x 1/8" 4 each fresh mint sprig |
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| Directions: | ||
| Combine Sunkist orange segments, Sunkist orange zest and chocolate chips. Hold refrigerated until ready to use. Drain off any juice before filling turnovers. Place one dough square on smooth surface or waxed paper. Brush right and bottom edges of square with water. Place 1 1/2 oz. of Sunkist orange and chocolate filling in center of each square. Fold over and press down on edges, crimping firmly. Place on baking sheet covered with parchment. Brush with 1 teaspoon Sunkist orange juice and sprinkle with 1 tsp granulated sugar. Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown. Sprinkle serving plate with 1 tablespoon powdered sugar. Place warm turnover in center of plate. Garnish with 2 orange peel twists tied in knots, and 1 mint sprig. Serve immediately. |
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| Notes: | ||
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