Chocolate Pear Turnovers
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Chocolate Pear Turnovers
  Chocolate    Turnovers    Pears  
Last updated 6/12/2012 1:15:48 AM. Recipe ID 45353. Report a problem with this recipe.
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      Title: Chocolate pear turnovers
 Categories: None
      Yield: 1 Servings
      1 sm Bosc pear, ripe but very
    1/4 c  (50mL) sugar
      2 tb (25mL) Frangelico liqueur
    1/2    Lemon, grated, zest of
      3    Savoiardi biscuits (or
           -ladyfingers), crumbled
      3 oz (90g) bittersweet chocolate,
      3 tb (50mL) 35% cream
      1    Egg, lightly beaten

      1 c  (250 mL) all-purpose flour
      1 pn Salt
      1 ts (5 mL) sugar
    1/3 c  (75 mL) +1 tbspn (15 mL)
           -cold butter
    1/4 c  (50 mL) ice water
  To prepare pastry:  In medium bowl, combine all dry ingredients.
  Finely slice butter with knife, and avoid touching with hands.  Add
  butter to dry ingredients and toss well to combine.  Add water and
  toss with wooded spoon. Do not touch with hands.
  Turn mixture onto board and using a rolling pin, roll mixture out.
  Fold over with pastry scraper, bringing unworked flour into centre,
  as if kneading.  Avoid touching with hands.  Roll again and turn over
  with scraper.  Repeat until pastry is homogeneous and no flour
  appears.  Using rolling pin, form into flat rectangle.  Wrap with
  plastic and refrigerate at least 30 minutes.
  Meanwhile, peel, core and dice pear.  In medium bowl, toss together
  pear, sugar, liqueur, lemon zest and biscuits.  Set aside.
  In double boiler, melt chocolate.  Remove from heat and add cream.
  Stir to combine and set aside.
  Preheat oven to 375F (190C).
  Roll dough on lightly floured surface into 10x10 inch (25x25cm)
  square. Cut into 4 squares and brush with egg.  Place 1/4 of pear
  mixture on each square, spreading evenly over 1/2 to form triangle
  when folded.  Spoon 1/4 of melted chocolate over top of pear.  Fold
  pastry over, forming a triangle. Press edges down firmly, then with a
  fork secure seal. Cut small slit on top of each turnover, and brush
  with egg.
  On baking sheet lined with parchment paper, bake about 20 minutes or
  until golden.  Remove from oven and serve with vanilla ice cream, if

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Recipe ID 45353 (Apr 03, 2005)

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