Tuesday, February 4

Chocolate Turnovers

Enjoy these buttery, flaky, chocolatey treats for breakfast or an after dinner snack


Chocolate Turnovers


I'm a sucker for anything with a buttery, flaky puff pastry crust. A good croissant is heaven to me (I ate a few a day when we were in Paris for our honeymoon), so I knew I had to try this easy chocolate croissant alternative from Canal House Cooks Everyday. It's such a simple recipe - basically just a piece of chocolate wrapped around store-bought defrosted puff pastry - but the results are outstanding. The pastry bakes into a hundred crispy layers, the chocolate melts to form a divine molten center, and a sprinkle of raw sugar and flakey sea salt on top adds more crunch and a balanced sweet-salty flavor. I served these as an after-dinner sweet to some friends the other night, and we all agreed it would be perfect with a shot of espresso or a strong cappuccino.


More Recipes Using Puff Pastry:
- Beet & Goat Cheese Tart
- Plum Tartlets
- Kale, Onion, & Potato Pot Pies


Chocolate Turnovers:
  • Preheat the oven to 400F degrees and line a large baking sheet with parchment paper or a non-stick mat.
  • Cut an 8 oz. bar of semisweet chocolate into eight pieces and set aside.
  • Roll out 2 sheets of defrosted puff pastry to 1/8" thick (most frozen puff pastry comes in sheets already close to this thickness).
  • Cut each sheet of pastry into quarters so that there are 8 even squares.
  • Place a piece of chocolate into the center of each pastry square, then brush the edges of the pastry with a little bit of heavy cream.
  • Fold the pastry squares diagonally into triangles and crimp the edges with a fork. Repeat until all turnovers are assembled.
  • Transfer the turnovers to the baking sheet, then brush the tops with heavy cream and sprinkle with turbinado sugar* and a little bit of flaked sea salt.
  • Bake the turnovers for 15 minutes, or until puffed and golden.
  • Let cool slightly, then top with a sprinkle of powdered sugar.
  • Serve warm.**

Serves six-eight
*Also known as raw sugar.
**Turnovers can also be assembled earlier in the day and cooled. Put the turnovers back in a 350F oven for 5-7 minutes to warm them.


Chocolate Turnovers