CHOCOLATE TURNOVERS
I often make a half batch of these and half batch of the jam variation, serving guests one of each. You need nothing more than a handful of fresh raspberries to complete this dessert. These turnovers can be made ahead and refrigerated or frozen. Simply pop them into the oven when it's close to dessert time. For the jam variation, follow the Chocolate Turnovers recipe, substituting 1 teaspoon of jam for each 1/4-ounce piece of chocolate in the turnovers.
Provided by Food Network
Categories dessert
Time 30m
Yield Makes 18
Number Of Ingredients 4
Steps:
- Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
- Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
- Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
- Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.
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Keziah Topkin
[email protected]These chocolate turnovers were a bit time-consuming to make, but they were worth it in the end.
Awais Swati
[email protected]I'm not sure what I did wrong, but my chocolate turnovers didn't turn out as flaky as I hoped.
Peter Mbeche
[email protected]These chocolate turnovers were the perfect treat for my sweet tooth.
XenonzXT
[email protected]I would definitely make these chocolate turnovers again.
Mnena pepetual
[email protected]Overall, I thought these chocolate turnovers were very good. They were easy to make and they tasted great.
Oluwaseun Favour
[email protected]These turnovers were a bit dry, but the chocolate filling was delicious.
Sadeepa Nirmal
[email protected]I'm not a big fan of chocolate, but these turnovers were surprisingly good. The pastry was flaky and the chocolate filling was rich and creamy.
Deejay Playmaker
[email protected]These were a bit too sweet for my taste, but otherwise they were very good.
Liandrie Visser
[email protected]I love how easy these chocolate turnovers are to make. I can have them ready in no time.
Gelecian Josam
[email protected]These turnovers were delicious! The pastry was light and flaky, and the chocolate filling was rich and decadent.
Mdshohanur alomrabbi
[email protected]I've made these chocolate turnovers several times now and they're always a crowd-pleaser. They're the perfect combination of flaky pastry and rich chocolate filling.
Arvienash Arjoon
[email protected]These chocolate turnovers were a hit at my party! They were so easy to make and everyone loved them.