This morning I woke up at 8:30, pulled on my gym clothes and had a plan, I would work on my school case studies for a little bit and then do a good session at the gym. I must've been in total school mode (this doesn't happen as often as it should!) when I looked up at the clock and thought whoally sh#*@! It's 4:00! Ended up eating a very late lunch and then went back to work. Since I am on a time crunch and have way too much studying to do in way too little time, my plan was to stay home and do more work. Then I got a call from a friend wanting to make homemade pizza's tonight for a dinner party. Who can say no to that? I decided I needed a break anyway, so we split up duties and I offered to make the dough, while she made the fab toppings (homemade tomato sauce, caramelized onions etc). With the pizza dough done it was then that I decided we needed dessert...staring into my freezer I spotted some puff pastry dough and than it came to me what I wanted to make: a fresh cherry chocolate turnover. Whenever I come up with an idea in my head I always need to go through with it...so I raced to the produce store and got some cherries. What I really wanted was mascarpone cheese to put in as well, but none could be found! I remembered I had some low-fat cream cheese at home so I used that instead. (That makes up for using buttery puff pastry and chocolate right!?ha) After pitting a pint of cherries by hand, one stained apron, purple stained hands, three pizzas, a salad, some wine and cherry chocolate turnovers later I realized I never did make it to the gym...oh well it was soo worth it! Turnovers are so easy to make, you can stuff em with whatever you want, fruit and cream cheese, curried ground beef and leeks...anything encased in buttery flaky puff pastry will always taste good!
Cherry Chocolate Cinnamon Cream Cheese Turnovers
1/2 package of puff pastry
1 cup pitted and sliced fresh bing cherries
1/4 cup dark chocolate chips
1/2 cup low fat cream cheese, softened (or mascarpone cheese)
2 tbsp agave syrup (or icing sugar)
1 tsp vanilla
2 tsp ground cinnamon
1 egg, beaten with splash of milk (or water)
2 tbsp coarse sugar (I used raw sugar)
1. Preheat oven to 425 degrees F. Mix together cream cheese, agave, vanilla and cinnamon. Set in fridge
2. Cut the puff pastry into squares. Place cinnamon cream cheese filling on the bottom, cherries than chocolate chips.
3. Brush the outside rim of the square and fold into triangle
4. Using a fork press the edges together until sealed
5. Make 3 small slits with a knife into each turnover, brush with egg wash and sprinkle with coarse sugar
6. Bake for 20-25 min or until golden brown
7. Serve warm or at room temperature
1 comment:
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