Melanie Says Hello

Melanie Shops Robertson

Melanie’s Shiner

Melanie Takes it Out

Melanie Griffith: Fashion Model

Melanie Griffith turned the sidewalk into a runway yesterday!

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Melanie Greets Stella

Hey, where’s Antonio? Melanie Griffith, ever the doting mother, greeted her daughter Stella at LAX last night. The two were super happy to see each other and Melanie was nice enough to talk with friends and fans along the way!

Celebrity Lifestyles: Melanie’s Turnovers!

Celebrities are just like you and I – sans the cash and adoring fans, of course! Celebs don’t just eat at Katsuya and Joan’s, you know. Some of them actually cook. They have their favorite recipes, too! So here at BuzzFoto we are going to try and bring you some of the Celebrity Lifestyle. What is it that makes them tick? For Melanie Griffith, it’s her famous mini-turnovers. Enjoy the recipe below! Are there any Buzz readers that are willing to take on the challenge of baking Melanie’s turnovers? If so, you should take some fotos of you and your sweet treat. Send them to us and we’ll publish them!

Melanie Griffith’s Macadamia, Chocolate Chip, and Peanut Butter Mini-Turnovers

Macadamia nuts make the peanut butter filling in these turnovers unforgettable. It is a little like having a mini-candy bar wrapped in a puff pastry case. When you feel the urge coming on for these, there’s an easy solution: Prepare a full batch, then freeze some of them. They freeze beautifully, we are glad to say.

Makes 32 Mini-Turnovers
2 cups smooth peanut butter at room temperature
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4-ounce package) frozen puff pastry, thawed according to the package directions
1 egg, lightly beaten
confectioners’ sugar for garnish (optional)
mint sprigs for garnish (optional)
vanilla ice cream as an accompaniment

Preheat the oven to 425°F. In a bowl, stir together the peanut butter, chocolate chips, and macadamia nuts until well combined. Work with 1 sheet of puff pastry at a time. Lightly flour a work surface. Lay 1 sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheets into quarters, then cut each quarter into quarters, making 16 pieces total. Center 1 teaspoon of the filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of waxed paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet. Make more mini-turnovers with the remaining ingredients in the same manner and brush with the beaten egg. Bake for 15 minutes. If the turnovers are frozen, preheat the oven to 475°F. Bake the pastries on the baking sheet for 5 minutes. Lower the heat to 400°F and bake for 15 minutes. Serve at once, dusted with confectioners’ sugar and garnished with a mint sprig, with the ice cream.