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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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. |
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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. |
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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. |
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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. |
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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... ![]() |
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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? |
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