Apricot Chocolate Turnovers

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 1 (397 g) package puff pastry
• 1 (5 1/2 ounce) can coconut milk
• 2 ounces fine coconut
• 4 ounces dried apricots, chopped fine
• 3 ounces walnuts, rough chopped
• 3 ounces chocolate, melted
• 1/2 cup brown sugar or 1/4 cup splenda brown sugar blend
• 1 lemon, zest of
• 1 pinch salt
• 1 ounce dark chocolate, melted

Recipe

• 1 preheat oven to 350f degrees.
• 2 set puff pastry out to thaw at room temperature.
• 3 while pastry is thawing make the filling:.
• 4 add to a small heavy pot, coconut milk, coconut, apricots, walnuts, brown sugar and lemon zest; bring to simmer, simmer and stir just until the brown sugar is melted; remove from heat, slowly add melted chocolate while stirring; set aside to cool.
• 5 roll out half of the puff pastry to a 12 inch square; cut into nine squares.
• 6 in the middle of each square place about 1 tablespoon of the apricot mixture. moisten the four sides with water.
• 7 turn opposite corners over the filling to form a triangle; pinch together the two sides and place on an ungreased non stick cookie sheet, poke a hole in the top of each triangle. bake on middle oven rack for approximately 20 minutes or until golden brown.
• 8 repeat with the other half of the puff pastry.
• 9 cool on a rack, when cool drizzle melted dark chocolate on triangles.