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
It is quite feasible to prove the history of written cooking instructions back into the distant past, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Closer to modern times, there are some books which were published in the 1300s - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but instead descriptions of the types of food eaten by the nobility of the time. During the next few hundred years, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications were greatly in demand as a result of better eduction, leisure time and having more money. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chocolate Turnovers recipe.
