Chocolate Turnovers
Ingredients 1-1/3 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 5 tablespoons vegetable shortening, cut up 4 tablespoons cold butter (no substitutes), cut up 3 to 4 tablespoons ice water 1 large egg yolk 2 ounces bittersweet or semisweet chocolate, finely chopped 2 ounces premium white chocolate, finely chopped 4 teaspoons sugar, divided
Directions 1. Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes.
2. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F. Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup. Set aside.
3. Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg. Fold pastry in half. Seal edges with fingertips, then trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet. Brush top with egg mixture; sprinkle with 1 teaspoon sugar. Refrigerate. Repeat.
4. Bake turnovers until golden brown, 16 to 20 minutes. Serve immediately, while warm. Makes 4 turnovers.
|