Chocolate Walnut Turnovers Recipes

CHOCOLATE-HAZELNUT TURNOVERS

Chocolate-Hazelnut Turnovers image

Provided by Bobby Flay

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
All-purpose flour, for dusting counter
1 cup semisweet mini chocolate chips
1/2 cup good-quality chocolate-hazelnut spread
1 egg, beaten with 1 teaspoon water

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash.
Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm.

CHOCOLATE TURNOVERS

Chocolate Turnovers image

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

Ingredients

1 (17 1/4-ounce) package puff pastry sheets
4 1/2 ounces semi- or bittersweet chocolate, broken into 1/4-ounce pieces
1 egg, beaten
Confectioners' sugar, for dusting (optional)

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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