Chocolate-raspberry Turnovers

Total Time: 36 mins Preparation Time: 25 mins Cook Time: 11 mins

Ingredients

• Servings: 12
• 12 sheets phyllo dough, thawed if frozen (each about 14 x 9 in.)
• 1 bar lindt lindor truffle
• 1/2 pint fresh raspberry

Recipe

• 1 heat oven to 375°f have a baking sheet ready. unfold fillo; cover with plastic wrap to prevent drying.
• 2 to make each turnover: remove 1 sheet fillo; lightly coat with nonstick spray or brush with melted butter. fold in thirds lengthwise; lightly spray or brush top. place 1 piece chocolate about 1/2 inches from bottom end of strip; top with 1 raspberry. fold lower right corner over filling, forming a triangle. continue folding triangles to other end of strip. place on baking sheet. repeat to make 12.
• 3 bake 10 to 12 minutes until golden. remove to a wire rack to cool. melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. serve warm or at room temperature. garnish with remaining raspberries.