Melanie Griffith's Macadamia, Chocolate Chip and Peanut Butter
Mini-Turnovers Recipe
Submitted by: Doreatha, New Mexico USA
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 32 pcs
Related Categories:
--Turnovers Recipes
--Celebrity Recipes
Ingredients:
2 cups smooth peanut butter (at room temperature)
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets frozen puff pastry, thawed according to the package directions
1 egg, lightly beaten
Confectioners' sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment
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Directions:
Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven
to 475 degrees F.
In a bowl, stir together the peanut butter, chocolate chips and
macadamia nuts until well combined.
Work with one sheet of puff pastry at a time. Lightly flour a work
surface. Lay one sheet of puff pastry on the surface and gently roll it
out in all directions to thin it slightly. With a sharp knife, cut the
sheet into quarters, then cut each quarter into quarters, making 16
pieces total.
Center one teaspoon of filling on each piece of pastry. Fold the pastry
on the diagonal to form a triangle. Press the open edges of the pastry
closed. (At this point the turnovers can be frozen. Arrange in layers,
separated by sheets of waxed paper, in a freezer container.) Brush the
top of the turnover with the beaten egg and place on a baking sheet.
Make more mini-turnovers with the remaining ingredient in the same
manner and brush with the beaten egg.
Bake for 15 minutes. Bake the pastries on the baking sheet for five
minutes. Lower the oven temperature to 400 degrees F and bake for 15
minutes.
Serve at once, dusted with confectioners' sugar and garnished with a
mint sprig, with the ice cream.
This recipe for Melanie Griffith's Macadamia, Chocolate Chip and Peanut
Butter Mini-Turnovers serves/makes 32 pcs
~Angelique~
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