Easy Chocolate Puff Pastry Turnovers
Flaky puff pastry filled with melted chocolate and baked until golden, this simple dessert comes together in under 30 minutes.
Ingredients
- 1 sheet frozen puff pastry thawed, about 9.5 ounces / 270 g
- 4 ounces semi-sweet chocolate chopped, 115 g
- 1 large egg
- 1 tablespoon water 15 ml
- Optional: 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto a lightly floured surface. Cut the sheet into 6 equal rectangles.
- Arrange the chopped chocolate on one half of each pastry rectangle, leaving a small border around the edges.
- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
- Brush the edges of the pastry with the egg wash. Fold the empty half of the pastry over the chocolate filling.
- Press the edges together with your fingers or a fork to seal each turnover. Place them on the prepared baking sheet.
- Brush the tops of the turnovers with the remaining egg wash. If using, sprinkle with coarse sugar.
- Bake for 18-22 minutes, or until the pastries are puffed and deep golden brown.
- Let the turnovers cool on the baking sheet for at least 10 minutes before serving. The filling will be very hot.
Notes
Thaw puff pastry in the refrigerator for about 4 hours or at room temperature for about 40 minutes. It should be cold but pliable when you work with it.
A good seal is important to prevent the chocolate from leaking. Pressing with a fork creates a decorative edge and a secure seal.
The egg wash is fully cooked when the pastry is golden brown and baked through. Eggs are considered safe to eat when cooked to 160°F (71°C).
You can use chocolate chips or a chopped chocolate bar. A bar of good quality baking chocolate tends to melt smoothly.