This summer we spent two weeks at my In-Law's home. My boys played with their cousins, we cruised around my old stomping grounds, went to the rodeo, to the fair, got raspberry shakes from Bear Lake, ate at In-and-Out, and even made a trip to the amusement park. But I also was there for a family reunion and my Sister-in-Law's baby shower.

I told my Mother-in-Law I would help her with the food and these were a hit! When I asked around some ladies loved the filling, some loved the combination of all of it, but my favorite part was the chocolate and graham crackers! They hit the spot and were a perfect addition to baby "W"'s shower.

Chocolate Covered Strawberry Cheesecake Bites

1 pkg semi-sweet (or milk) chocolate chips (or baking melts)
2 Tbsp butter or shortening
1 sleeve of graham crackers, crushed into crumbs
1 large container of strawberries or 2 small ones (1 quart)
6 oz cream cheese, softenend
1 1/4 cup powdered sugar
zest from 1 lemon (about 1 tsp)
1 Tbsp fresh lemon juice
1 tsp vanilla

Wash and hull the berries, leaving a hole in the top of each berry. Dry completely.

In a mixing bowl combine the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla. Beat until smooth and creamy. Transfer into a piping bag or a gallon sized zip lock bag. Refrigerate until ready to use.

Crush the graham crackers in a ziplock back with a rolling pin or spin in a food processor. Place in a small bowl and set aside.

Prepare 2 baking sheets with parchment or wax paper. Set aside.

In a double boiler or microwave safe bowl, melt the chocolate with the shortening or butter. If melting in the microwave cook on high for about 20 seconds. Remove from the microwave and stir the chocolate. Return and cook on 10 second increments until the chocolate is smooth. Do not over cook the chocolate will get thick and lumpy and will not coat the strawberries nicely. If you are having a hard time with the chocolate you can add more butter/shortening and reheat until smooth again.

Remove the filling from the fridge and pipe into a hollow strawberry. Dip the filled strawberry in melted chocolate then immediately into the graham cracker crumbs. Place on the prepared baking sheet. Repeat with each strawberry until both pans are full then refrigerate the baking sheets until the chocolate is set.

Keep refrigerated until ready to serve. The filling can be made a day ahead and the strawberries a few hours in advance. There were a few left over the next morning, but they didn't last long. so I can't say 100% for sure how long they will last refrigerated. I would guess about 3 days.

Makes about 70 chocolate covered strawberries

Recognize the cookies? They are my Disappearing Double Strawberry Cookies.

I hope you give these beauties a try! They were delicious and worth the extra dip in the graham cracker! Yummo :)

I love participation in fun Recipe Challenges and Blog Hops. This month for the Behind the Curtain Recipe Challenge our Ingredients were Strawberries and Raspberries. There are so many different ways that you could use these amazing ingredients, but I have really been wanting to try making my own turnovers. Check number one off my baking bucket list! I have been buying so many fresh berries lately and freezing some along the way, so I pulled some out of the freezer to make this recipe although you could just as easily use fresh fruit. I hope you love them :)

Print Recipe

Behind the Curtain Recipe Challenge: Strawberry-Raspberry Turnovers

Filling
1/4 cup granulated sugar
1 Tbsp corn starch
3/4 cup cold water
1 cup finely chopped fruit (1/2 cup raspberries, 1/2 cup strawberries)
2 Tbsp fresh squeezed lemon juice
1/8 tsp vanilla extract
1/8 tsp almond extract

Grated dark chocolate *optional
2 sheets puffed pastry, thawed

Glaze
1 cup powdered sugar
1 Tbsp milk

Heat the oven to 400˚ F. Wash and prepare the fruit.

In a heavy bottom sauce pan combine the sugar and cornstarch. Whisk in the cold water.

Bring the sugar mixture to a boil over medium heat stirring constantly.

When the mixture is thick and bubbling add the fruit and cook for an additional minute.

Remove the filling from the heat, add in the lemon juice and extracts. Stir to combine.

I transferred my filling to another bowl to cool because you won't use it all in the turnovers. (Leftover filling makes a fabulous topping for ice cream or cheesecake.)

Lightly flour a flat working surface. Unwrap and unfold one sheet of puffed pastry and roll out according to the directions on the package. Then using a sharp knife cut as desired:

-If you want to make rectangle Turnovers: roll out 1 sheet then cut into thirds and then in half (6 rectangles). Spoon 1 Tbsp filling into the center of each rectangle, carefully fold over the dough and seal with a fork. Repeat with the other sheet of dough. or

-If you want to make triangle Turnovers: roll out 1 sheet cut into thirds into thirds again (9 squares). Spoon 1 tsp filling in the center of each square. Fold the dough in half making triangle and then seal the edges with a fork. Repeat with the other sheet of dough.

Transfer the dough bundles to baking sheets lined with parchment paper.

Bake at 400˚ F for 15-20 minutes or until puffed and golden brown.

Remove from the pan to a cooling rack. In a bowl combine the powdered sugar and milk until it is a nice drizzling consistency, adding more milk if desired.