1 tsp. orange zest, chopped
2 oz. semi-sweet chocolate chips
4 puff pastry squares, 5″x 5″, 2 oz. each
3 Tbsp. water
4 tsp. freshly squeezed orange juice
4 tsp. granulated sugar
¼ cups powdered sugar
8 orange peel twists, 2″ x 1/8″
4 fresh mint sprig
Place one dough square on smooth surface or waxed paper. Brush right and bottom edges of square with water.
Place 1 ½ oz. of orange and chocolate filling in center of each square.
Fold over and press down on edges, crimping firmly.
Place on baking sheet covered with parchment. Brush with 1 teaspoon Sunkist orange juice and sprinkle with 1 tsp granulated sugar.
Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
Sprinkle serving plate with 1 tablespoon powdered sugar. Place warm turnover in center of plate. Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
Makes 4 servings