Chocolate Turnovers Food

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EASY NUTELLA CREAM CHEESE TURNOVERS RECIPE BY TASTY



Easy Nutella Cream Cheese Turnovers Recipe by Tasty image

Here's what you need: puff pastry, flour, cream cheese, chocolate hazelnut spread, egg, water, powdered sugar, chocolate sauce

Provided by Tasty

Categories     Desserts

Yield 9 turnovers

Number Of Ingredients 8

1 puff pastry, thawed
flour, to dust
¼ cup cream cheese
⅔ cup chocolate hazelnut spread
1 egg
1 tablespoon water
powdered sugar, to taste
1 cup chocolate sauce, or melted nutella, to taste

Steps:

  • In a medium bowl, mix cream cheese and Nutella. Set aside.
  • Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
  • Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
  • Set the turnovers on a lightly greased cookie pan.
  • Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
  • Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
  • Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 367 calories, Carbohydrate 39 grams, Fat 21 grams, Fiber 2 grams, Protein 5 grams, Sugar 22 grams

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

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 TURNOVERS



Chocolate Turnovers image

Frozen puff pastry can be found in the freezer section of most supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 9

Number Of Ingredients 4

1 (9 1/2-inch-square) puff pastry, thawed according to package directions
1 egg yolk
2 tablespoons heavy cream
2 1/4 ounces semisweet chocolate, cut into 9 pieces

Steps:

  • Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour, and trim edges to make a perfect square.
  • Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking sheet. Discard excess.
  • In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg wash along two adjacent edges of each square. Place a piece of chocolate just below the center of each square, and fold down unwashed edges to enclose chocolate and form a triangle. Using your fingers, gently but firmly press puff-pastry edges together to seal.
  • Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer, and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are puffed and golden brown, about 15 minutes.

CHOCOLATE TURNOVERS



Chocolate Turnovers image

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

Provided by spatchcock

Categories     Breakfast

Time 1h25m

Yield 4 turnovers

Number Of Ingredients 10

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
5 tablespoons vegetable shortening, cut up
4 tablespoons cold butter, cut up (no substitutes)
3 -4 tablespoons ice water
1 large egg yolk
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped
2 ounces premium white baking chocolate, finely chopped
4 teaspoons sugar, divided

Steps:

  • Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
  • Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
  • Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
  • Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then
  • trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
  • Bake turnovers until golden brown, 16 to 20 minutes. Serve
  • immediately, while warm.

Nutrition Facts : Calories 437, Fat 29.1, SaturatedFat 12.4, Cholesterol 83, Sodium 230.2, Carbohydrate 39.3, Fiber 1.1, Sugar 7.5, Protein 5.1

CHOCOLATE TURNOVERS



Chocolate Turnovers image

I often make a half batch of these and half batch of the jam variation, serving guests one of each. You need nothing more than a handful of fresh raspberries to complete this dessert. These turnovers can be made ahead and refrigerated or frozen. Simply pop them into the oven when it's close to dessert time. For the jam variation, follow the Chocolate Turnovers recipe, substituting 1 teaspoon of jam for each 1/4-ounce piece of chocolate in the turnovers.

Provided by Food Network

Categories     dessert

Time 30m

Yield Makes 18

Number Of Ingredients 4

1 (17 1/4-ounce) package puff pastry sheets
4 1/2 ounces semi- or bittersweet chocolate, broken into 1/4-ounce pieces
1 egg, beaten
Confectioners' sugar, for dusting (optional)

Steps:

  • Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
  • Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
  • Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
  • Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.

CHOCOLATE TURNOVERS



Chocolate Turnovers image

Provided by Food Network

Categories     dessert

Yield 9 turnovers

Number Of Ingredients 5

1 sheet of frozen puff pastry dough, 9 1/2 inches square, thawed according to package directions
1 egg yolk
2 tablespoons heavy cream
2 1/2 ounces semisweet chocolate, chopped fine
2 1/4 teaspoon blanched almonds, chopped fine

Steps:

  • Preheat the oven to 400 degrees.
  • Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square.
  • Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet.
  • In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them.
  • Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash.
  • Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.

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