Ingredients
1 sheet frozen puff pastry,
1 thawed -- 9-1/2 square
1 egg yolk
2 tbsp heavy cream
2 1/4 oz semisweet chocolate -- cut
1 into 9 pieces
Directions
Heat oven to 450#161#F. Place puff pastry on a lightly floured
surface. Sprinkle pastry with a little more flour and roll out to
form a 12-inch square. Brush away excess flour and trim edges to make
a perfect square.
Cut puff pastry into nine 3-1/2-inch 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.
Recipe By : Martha Stewart Living/December 1994
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Servings: 9 servings
Chocolate Turnovers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Recipes as a concept can be observed back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these early records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the nobility of those days. Over the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Chocolate Turnovers recipe.
