Chocolate Raspberry Turnovers
Delicious flaky puff pastry turnovers filled with a decadent combination of raspberry jam and fine milk chocolate. These warm, golden-brown pastries make for an elegant dessert or special breakfast treat.
Ingredients
- •1 package frozen puff pastry sheets
- •1 large egg
- •⅓ cup raspberry jam
- •3½ oz fine-quality milk chocolate
- •2 sheets parchment paper
Cooking Instructions
- 1.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
10 min
- 2.
Line 2 large baking sheets with parchment paper.
2 min
- 3.
Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
10 min
- 4.
Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
25 min
- 5.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
25 min
