Food: Valentine treats feature a bit of chocolate
My husband and I don’t really celebrate Valentine’s Day anymore: We skip the cards, candy and flowers and stay away from crowded restaurants. But just because we choose to ignore the hoopla doesn’t mean we don’t do sweet things for each other; instead, we offer expressions of love all year long. Some days I come in the door with a bouquet of flowers I’ve gathered from the garden or return from errands with his favorite latte (extra hot, no-foam) or emerge from the kitchen with a sweet treat I’ve just baked.
He reciprocates with my favorite chai and occasionally I’m bestowed with a CD of music he knows I’ll like. Some days I find a poem he’s written or a birthday card penned from the heart instead of Hallmark.
After 33 years of marriage, I finally admitted to him that roses really aren’t my favorite flower and begged him to save the money. As for chocolates, I buy for myself – mostly I buy for use in my baking but I’ve been known to keep a bar of 70 percent Valhrona chocolate on hand to satisfy my after-lunch cravings.
This year, I’m surprising my Valentine with something sweet and satisfying that he can enjoy with his latte or as a late-night snack. These little chocolate turnovers are perfect bites of decadence that can be put together in minutes and baked in even less time. I keep sheets of store-bought puff pastry in the freezer and it defrosts quickly so I can whip up cheese straws or make a last-minute sweet or savory tart. All that’s needed for these tiny turnovers is to thaw the pastry and cut it into squares. And just because I love him, I raid my special dark chocolate stash for the filling.
Kate Lawson is the former food writer of The Detroit News. You can reach her at email@example.com.
Little Chocolate Turnovers
Recipe adapted from Canal House Cooking
2 sheets frozen puff pastry, defrosted
1 cup good quality dark chocolate chips (or one 4-ounce bar chocolate broken into 16 triangles)
1/2 cup heavy cream
3 to 4 tablespoons sugar
Powdered sugar for dusting
Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside.
Lay puff pastry on lightly floured work surface and dust top with a little flour. Cut pastry into 3-inch squares. Lay a piece of chocolate or 1 tablespoon chocolate chips just inside one of the corners. Brush the edge of the pastry with heavy cream. Fold pastry in half over the chocolate, forming a triangle. Crimp edges together. Repeat with remaining 15 squares, making 16 turnovers. Place turnovers on prepared baking sheet at least 1 inch apart. Brush turnovers with remaining heavy cream and sprinkle each with granulated sugar. Bake until puffed and golden, about 10 minutes. Cool slightly before dusting with powdered sugar. Serve warm. Make 16 turnovers.
Note : After filling, turnovers can be frozen. Flash freeze first on tray then transfer to sealable plastic bag. They will keep for up to 1 month. No need to defrost before baking.
Per serving: 224 calories; 15 g fat (4 g saturated fat; 60 percent calories from fat); 20 g carbohydrates; 7 g sugar; 11 mg cholesterol; 70 mg sodium; 2 g protein; 1 g fiber.