Best Chocolate Raspberry Turnovers Recipes

CHOCOLATE RASPBERRY TURNOVERS

Chocolate Raspberry Turnovers image

Categories Chocolate Egg Fruit Dessert Bake Raspberry Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 32 small pastries

Number Of Ingredients 6

Ingredients

1 (17 1/4-oz) package frozen puff pastry sheets, thawed
1 large egg
1/3 cup raspberry jam
3 1/2 oz fine-quality milk chocolate, finely chopped
Special Equipment
parchment paper

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Line 2 large baking sheets with parchment paper.
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. Cut into 16 squares.
Whisk together egg and a pinch of salt. 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. 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.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

CHOCOLATE-RASPBERRY TURNOVERS

Chocolate-Raspberry Turnovers image

Make and share this Chocolate-Raspberry Turnovers recipe from Food.com.

Provided by CookingONTheSide

Categories Breakfast

Time 31m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup fresh raspberry
3/4 cup bittersweet chocolate chips or 3/4 cup semi-sweet chocolate chips
1/3 cup seedless raspberry jam
2 (8 ounce) tubes refrigerated crescent dinner rolls
1 egg

Steps:

Whisk egg with 1 T water.
Brush dough edges with egg-water mixture.
Fold dough to enclose filling.
Seal edges; crimp with a fork.
Transfer to a prepared sheet.
Pierce turnover once or twice to vent; brush top with egg wash.
Repeat with remaining dough and filling.
Bake at 375 degrees for 11 minutes until golden brown.
Cool slightly on wire rack.

Nutrition Facts : Calories 290.3, Fat 10.8, SaturatedFat 5.1, Cholesterol 51.6, Sodium 277, Carbohydrate 44.3, Fiber 5.3, Sugar 9.7, Protein 8

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