Chocolate Raspberry Turnovers
Chocolate Raspberry Turnovers is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
