- Mixing Bowls: Essential for preparing dough and filling mixture.
- Rolling Pin: Used to flatten out dough evenly before folding into turnovers.
- Pastry Cutter or Dough Sheeter: Ideal for cutting circles of uniform size from pastry dough.
- Silicone Baking Mat: Great for rolling out dough without sticking, easy cleanup.
- Ramekins: For making individual chocolate raspberry fillings that can be easily portioned into turnovers.
- Parchment Paper Sheets: Useful for lining baking sheets to prevent sticking and facilitate easy removal of turnovers after baking.
- Pie Dish or Tart Pan: For shaping the final turnover product, although not strictly 'equipment', it's a critical component in pastry making.
- Cutting Board: Essential for preparation work like chopping raspberries and assembling turnovers.
- Measuring Cups and Spoons: Important for precise ingredient measurements, crucial in baking recipes.
- Stand Mixer with Dough Hooks or Hand Mixer: Helpful for efficiently mixing dough if preferred by some bakers.
- Pastry Brushes (Silicone): Useful for applying egg washes or glazes on turnovers before baking, especially beneficial when handling delicate items like silicone mats.
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1 large egg
1/3 cup raspberry jam
3 1/2 oz fine-quality milk chocolate, finely chopped
parchment paper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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