Photograph by Elizabeth Watt
Looking for something decadent and chocolate for a special dessert? These enticing treats from Sara Moulton Cooks at Home couldn’t be easier. Good frozen puff pastry and quality chocolate are both readily available throughout the country these days. I find that the key to success with puff pastry (homemade or store bought) is the proper amount of cooking. If there are any signs of white, undercooked layers of dough after the prescribed time called for here, continue cooking until the pastry is golden brown and the layers are indeed puffed and crispy. Garnish with sections of fresh orange if desired.
Serves 4
2 ounces bittersweet chocolate, finely chopped
2 ounces almond paste, chopped
1 puff pastry sheet (from a 17 1/4-ounce package)
1 large egg, lightly beaten
2 tablespoons sugar
Quick Orange Custard Sauce, recipe follows
To prepare the turnovers, preheat the oven to 425°F. Combine the chocolate and almond paste in a small bowl. Trim any uneven edges from the pastry sheet and cut into 4 equal squares that measure 5 inches on each side.
Brush the edges of the squares with a small mount of the beaten egg. Place equal amounts of the chocolate-almond mixture on the center of each square and fold in half diagonally to form triangles. Decoratively crimp the edges to seal.
Brush the tops of the turnovers with a small amount of the beaten egg and sprinkle with sugar. Cut a small steam vent in the top of each and arrange 2 inches apart on a large baking sheet.
Bake in the middle of the oven until golden brown, 15 to 18 minutes. Cool slightly on wire racks.
Meanwhile, prepare Quick Orange Custard Sauce. Pour some of the sauce on the bottom of 4 dessert plates. Place a turnover on top and serve. Pass the remaining sauce on the side.
Quick Orange Custard Sauce: Place about 1 cup premium-quality vanilla ice cream in a glass or stainless steel bowl in the refrigerator to thaw. Stir in orange liqueur to taste.
Here’s the recipe for the Chocolate Caramel Peanut Truffles that appear in the same photo.
