Cranberry sauce is the unsung hero of the Thanksgiving table. It's tart and sweet and all around yummy. But after Thanksgiving, it is forgotten. Pushed to the back of the fridge with the prune juice, only to resurface days or even weeks later. Such is the life of cranberry sauce. After spending an hour making the darn thing, I refused to let it end that way.
Cranberry Chocolate Turnovers
2 tbsp milk
1/4 cup of confectioners sugar
1 package of puff pastry, defrosted
1/3 cup of whole berry cranberry sauce
Sugar, to taste
1/4 cup of semisweet chocolate chips
1 egg, beaten
Preheat oven to 350. Mix milk and confectioners sugar. Set aside.Cut each sheet of pastry into 9 pieces. Add sugar to cranberry sauce until it is no longer tart. (These aren't tasty with tart sauce). Mix well. Place one spoon of cranberry sauce in the center of each of pastry. Top with a few chocolate chips. Put beaten egg on the edges of each piece of pastry. Fold over pastry and seal edges. Brush top with egg. Place on greased baking sheet. Bake for 20 minutes or until golden brown. Allow to cool. Drizzle on sugar mixture. Enjoy!
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