Chocolate Turnovers

9 Servings

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Chocolate Turnovers Ingredients

1 Sheet frozen puff pastry,	2 tb Heavy cream
Thawed -- 9-1/2" square	2 1/4 oz Semisweet chocolate -- cut
1 Egg yolk	Into 9 pieces

Instructions for Chocolate Turnovers

Heat oven to 450F. Place puff pastry on a lightly floured 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 3-1/2-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 the 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. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" Recipe By : Martha Stewart Living/December 1994

Main Ingredient: ChocolateCuisine: Uncategorized