Ingredients
12 sheets fillo dough (each about 14 x 9 inches), thawed if frozen
1 bar (3.5 oz) Lindt Lindor truffles (18 pieces)
1/2 pint fresh strawberries
Preparation
Heat oven to 375 degrees. Have a baking sheet ready. Unfold fillo; cover with plastic wrap to prevent drying.
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 inch 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.
Bake 10-12 minutes until golden. Remove to a wire rack to cool. Melt remaining 6 pieces chocolate in microwave, drizzle over turnover. Serve warm or at room temperature. Garnish with remaining raspberries.
