Chocolate Raspberry Turnovers

Name: Chocolate Raspberry Turnovers
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; parchment paper

5 ingredients

5 steps

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
parchment paper

Directions

1

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
2

Line 2 large baking sheets with parchment paper.
3

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.
4

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.
5

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.