The "almost" turnover!

Ok, so the good news was that I did have a sheet of puff pastry in the fridge.

The bad news was that in my absent-mindedness, I didn't shrink or foil wrap it, so it semi dried out...it still puffed up just fine, but I wasn't able to fold the puff pastry prior to baking it.

I started with this french recipe for chocolate-strawberry turnovers with some modifications. Again, I couldn't fold the pastry since it was brittle even after it was thawed. I also didn't have any bittersweet chocolate, only some dutch-processed cocoa...and no fresh strawberries, only ones I had frozen earlier this summer. Not such a great start.

So...into the double boiler, I dumped:

3/4 c. Hershey's Dutch Processed Special Dark Cocoa
1/4 c. Extra Virgin Olive Oil
2 tbsp maple syrup
2 tbsp granulated sugar
2 handfuls (~1 1/2 c?) frozen strawberries
1 handful (~ 1/2 c) frozen raspberries

This turned out to be absolutely delicious, I had to force myself to stop eating it. Luckily, the slightly runny mixture of chocolate sauce was about 3x more than I needed for my 4 puff pastry squares, so I saved the rest for the next time I have ice cream.

I baked the quartered pastries with a scoop of chocolate sauce on top at 400 degrees for about 12 minutes. They were awesome with a scoop of vanilla on top.

Next up, how to get rid of that box of cornmeal...