Chocolate-Raspberry Turnovers- General Recipes

12 sheets fillo dough (each about 14 x 9 in.), thawed if frozen 1 bar (3.5 oz) Lindt Lindor truffles (18 pieces) 1/2 pint fresh raspberries PREPARATION 1. Heat oven to 375F. Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying. 2. To make each

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    Default Chocolate-Raspberry Turnovers

    12 sheets fillo dough (each about 14 x 9 in.), thawed if frozen
    1 bar (3.5 oz) Lindt Lindor truffles (18 pieces)
    1/2 pint fresh raspberries

    PREPARATION
    1. Heat oven to 375F. Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.



    2. To make each turnover: Remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. Fold in thirds lengthwise; lightly spray or brush top. Place 1 piece chocolate about 1/2 in. from bottom end of strip; top with 1 raspberry. Fold lower right corner over filling, forming a triangle. Continue folding triangles to other end of strip. Place on baking sheet. Repeat to make 12.




    3. Bake 10 to 12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.

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