Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
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Strawberry Lemon Turnovers
A favorite treat to serve for breakfast or for a light dessert, these turnovers are surprisingly quick and easy to make. Frozen puff pastry makes them easy on the cook and more delicious for your family. Any berry works well in place of the strawberries...peaches are also excellent.
1 cup sliced strawberries, divided
7 tablespoons sugar, divided
2 tablespoons water
1 tablespoon cornstarch
1 teaspoon freshly squeezed lemon juice
1 tablespoon fresh lemon zest
1 thawed package frozen puff pastry
1 egg beaten with 1 tablespoon of water
Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly for five minutes. Remove from the heat and add the remaining berries and lemon zest. Let cool to room temperature. Preheat the oven to 400 degrees. Roll out the puff pastry sheets until they are about 1/8 inch thick. Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles. Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart. Distribute the strawberry filling between the circles. Fold over the dough and press the edges tightly to seal. Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar. Bake in the preheated over for 14-18 minutes, or until golden brown. Serve hot or at room temperature.
Makes 12 turnovers.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
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