Chocolate Strawberry Turnovers - cooking recipe

Ingredients

5 ounces bittersweet chocolate
2 teaspoons butter (or vegan margarine)
1 cup strawberry (stem removed and sliced)
2 teaspoons lime zest (or orange or lemon)
1 large egg
1 thawed puff pastry sheet (I used Peppridge Farm)
2 teaspoons granulated sugar (or Xylitol if you don't want to use sugar)

Preparation

Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
Preheat your oven to 425'F.
Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
Lightly coat a large baking tray with cooking spray.
Beat the egg until it's nice and fluffy and a light yellow shade.
Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
Cut up your strawberries and mound them in the middle of each pastry square.
Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
Bon Appetit!