Chocolate-Raspberry Turnovers  Ingredients:       12 sheets fillo dough (each about 14 x 9 in.), thawed if frozen    1 bar (3.5 oz) Lindt Lindor truffles (18 pieces)       1/2 pint fresh raspberries

Preparation:

1. Heat oven to 375°F. Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying. 2. To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 in. from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12. 3. Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.

Categories:  Baked Goods, Baked goods, Desert, Dessert, Desserts, Fruit, Fruits, desserts, hot spicy, pastries

Estimated Serving:  6

Estimated preparation time:  30 min.

Language:  English

Shared by:  Jilly    2010/01/31