Ingredients
Equipment
Method
Instructions:
- Start by thawing your sheet of puff pastry according to package instructions. Once thawed, lightly flour your work surface and roll out the pastry to smooth any creases. Cut the pastry into four equal squares.
- In a mixing bowl, combine the 10 ounces of chocolate and 3 tablespoons of heavy cream. Melt the mixture in the microwave in 30-second intervals, stirring in between until smooth and fully combined. Allow it to cool slightly before using.
- Place about 1 tablespoon of the chocolate filling in the center of each pastry square. Be careful not to overfill, as this can cause the turnovers to burst while baking.
- Fold each pastry square diagonally to form a triangle. Press the edges together to seal, then use a fork to crimp the edges for an extra secure seal and a decorative finish.
- In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the egg wash over the tops of the turnovers for a beautiful golden color once baked.
- Preheat your oven to 400°F (200°C). Place the turnovers on the prepared baking sheet and bake for 15-20 minutes, or until they are puffed and golden brown.
- Once baked, remove the turnovers from the oven and allow them to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
Notes
- For dairy-free options, substitute heavy cream with coconut cream or almond milk mixed with a bit of cornstarch for thickness.
- If you have a chocolate allergy, use carob chips as an alternative.
- To avoid eggs, use a mixture of flaxseed meal and water as an egg substitute for the wash.