One of my all-time favorite things about summer is having fantastic fresh produce to munch on and of course bake with! It’s been awhile since I shared a yummy recipe with you, so today we’re going to be baking Orange and Chocolate Turnovers. Yum! Now if you’re like me, you might typically associate citrus fruits with the winter months. But did you know that Valencia oranges are known as the Summer Orange? They are sweet and juicy and in season now!
- 1 orange chopped, drained Sunkist® orange segments
- 1 tsp. Sunkist® orange zest, chopped
- 2 oz. semi-sweet chocolate chips
- 1 package pre-made puff pastry, cut into 8 squares
- 4 tsp. (about 1/2 an orange) freshly squeezed Sunkist® orange juice
- Granulated sugar or sanding sugar
Step 1: Thaw your puff pastry, preheat your oven to 350*, and line two cookie sheets with parchment paper. (You don’t necessarily need parchment paper, but you’ll feel cool–all Martha like–when using it and your turnovers won’t stick to the pan.)
Step 2: Peel and chop up one orange and place in a bowl. Drain any juice. With a zester, zest your orange (just rub it back and forth on the skin) and place a teaspoon of zest in the bowl.
If you want to be all fancy-schmancy, you can use the little circle thingy on your zester and peel spirals from your orange rind for garnish!
Step 3: Mix your chocolate chips into the orange and zest and place in the refrigerator until ready to use.
Step 4: On a floured surface, roll out your puff pastry sheets and cut into four squares. (Don’t be scared of puff pastry. It’s just dough and not at all scary to work with.)
Step 5: Grab your filling from the fridge, pour off any juice, and place filling equally in each of your squares.
Step 6: Fold the corners over and pinch to close. I like to use a fork to crimp the edges together. I then trim any excess that isn’t looking pretty.
Step 7: Place your turnovers on your cookie sheets and glaze with your freshly squeezed orange juice. Sprinkle with sanding sugar (or just regular sugar) and pop in the preheated oven at 350* for 25 minutes or until golden brown.
Step 8: Garnish if desired with chocolate sprinkles mint leaves and orange rind curls and enjoy!
These turned out fabulous and my family gobbled them down in less than 24 hours.
For additional Sunkist citrus recipes, including this yummy Orange Caprese Bites with Orange Scented Herb Oil Recipe be sure to visit Sunkist.