Chocolate Turnovers

Course : Desserts
Serves: 9 turnovers
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 Sheet frozen puff pastry dough -- (9 1/2 inch square), thawed according to directions
1 large egg yolk
2 Tablespoons heavy cream
2 1/2 Ounces semisweet chocolate -- chopped fine
2 1/4 Teaspoons blanched almonds -- chopped fine

Preparation / Directions:

Preheat the oven to 400 degrees. Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12-inch square. Brush away any excess flour and trim the edges to make a perfect square. Cut the puff pastry into nine 3 1/2-inch squares. Transfer them to a parchment-lined baking sheet. In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them. Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash. Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.


Nutritional Information:

540 Calories (kcal); 41g Total Fat; (62% calories from fat); 8g Protein; 47g Carbohydrate; 253mg Cholesterol; 27mg Sodium

14 Kitchen's say:
  (2 1/2 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Desserts Recipes