Melanie Griffith's Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
32 each 240 N/A 15.8g 119mg 6g 5.5g 12mg


INGREDIENTS:
2 cups smooth peanut butter at room temperature 1/2 cup milk chocolate chips 1 cup toasted and chopped macadamia nuts
2 sheets (one 17-3/4 ounce package) frozen puff pastry, thawed, according to directions 1 egg, lightly beaten confectioners sugar for garnish
mint sprigs for garnish vanilla ice cream as an accompaniment



1 Preheat oven to 425 degrees. In a bowl, stir together peanut butter, chocolate chips and macadamia nuts until well combined. Work with 1 sheet of puff pastry at a time. Lightly flour work surface. Lay 1 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.
2 Center 1 teaspoon of the 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 baking sheet.
3 Make more mini-turnovers with the remaining ingredients in the same manner and brush with the beaten egg. Bake for 15 minutes. (If the turnovers are frozen, preheat the oven to 475 degrees. Bake the pastries on the baking sheet for 5 minutes. Lower the heat to 400 degrees and bake for 15 minutes.) Serve at once, dusted with confectioners sugar and garnished with a mint sprig, with the ice cream.

Back