Apricot White Chocolate Turnovers

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"Lovely crisp sweetness !!"

Original is 18 servings


  • 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.


No special items needed.

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