Chocolate Raspberry Turnovers

Name: Chocolate Raspberry Turnovers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 1 large egg; 99 grams fine-quality milk chocolate, finely chopped; 489 grams package frozen puff pastry sheets, thawed; 79 milliliters raspberry jam

Chocolate Raspberry Turnovers is a dairy free recipe with 32 servings. One serving contains 112 calories, 1g of protein, and 7g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of fine-quality milk chocolate, egg, raspberry jam, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

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Oven

Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Puff Pastry Sheets

All Purpose Flour

Roll

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Rolling Pin

Cut into 16 squares.

Whisk together egg and a pinch of salt.

Ingredients you will need

Salt

Egg

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Whisk

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.

Ingredients you will need

Chocolate

Egg

Jam

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.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes.

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Oven

Serve warm.