Apricot White Chocolate Turnovers
Recipe: #2663
November 16, 2011
Categories: Desserts, Cookies, Snacks, Apricot, Coconut, Lemon, British, Pacific Northwest, Pacific Rim, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day July 4th, Labor Day, Mothers Day, New Years, St Patricks Day, Thanksgiving, Oven Bake, Bars, more
"Lovely crisp sweetness !!"
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (56.5 g)
- Calories 233.5
- Total Fat - 14.4 g
- Saturated Fat - 3.6 g
- Cholesterol - 4.2 mg
- Sodium - 116.3 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1.2 g
- Sugars - 6.8 g
- Protein - 3.6 g
- Calcium - 19.1 mg
- Iron - 1.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F degrees. Set puff pastry out to thaw at room temperature. While pastry is thawing make the filling:.
Step 2
Add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted white chocolate while stirring; set aside to cool.
Step 3
Roll out half of the puff pastry to a 12 inch square; cut into nine squares. In the middle of each square place about 1 tablespoon of the apricot mixture. Moisten the four sides with water. Turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. Repeat with the other half of the puff pastry.
Step 4
Bake on middle oven rack for approximately 20 minutes or until golden brown.
Tips
No special items needed.
0 Reviews
You'll Also Love
