* 12 sheets filo dough (each about 14x9 in.) thawed if frozen
* 1 bar (3.5 oz) Lindt Lindor truffles (18 pieces)
* 1/2 pint fresh raspberries
Serves 6
Active: 30 minutes/Total 42 minutes
1) Heat oven to 375 degrees F. Have a baking sheet ready. Unfold filo; cover with plastic wrap to prevent drying.
2) Make each turnover: Remove 1 sheet fillo; lighly coat with nonstick spray or brush with melted butter. Fold in thirds lenghtwise; lightly spray or brush top. Place 1 piece of 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.
3) Bake 10 to 12 minutes until golden. Remove to wire rack to cool. Melt remaining 6 pieces chocolate in microwave; drizzle over turnovers. Serve warm or at room temperature. Garnish with remaining raspberries.
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