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Apricot White Chocolate Turnovers

Here's how you make Apricot White Chocolate Turnovers
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  • Servings: 18
  • Prep: 20m
  • Cook: 25m
    • The following recipe serves 18 people.

Ingredients

The ingredients are:
  • 1 (397 gram) packages puff pastry
  • 1 (5 1/2 ounce) cans coconut milk
  • 2 ounces fine coconut
  • 4 ounces dried apricots, chopped fine
  • 3 ounces walnuts, rough chopped
  • 3 ounces white chocolate, melted
  • 1/2 cup brown sugar or 1/4 cup Splenda brown sugar blend
  • 1 lemons, zest of
  • Pinch salt
  • 1 ounce dark chocolate, melted
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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