Chocolate-Walnut Turnovers

Directions

1. 1
   Heat oven to 400 degrees.
2. 2
   In small bowl, whisk together 1 egg and 1 T water; set aside.
3. 3
   In large bowl, mix ricotta, 1/3 cup of the sugar, vanilla and remaining egg.
4. 4
   Stir in cocoa powder and flour, then chocolate and walnuts.
5. 5
   On lightly floured surface, roll out puff pastry sheets into 12-inch squares.
6. 6
   With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side).
7. 7
   Spoon 1 1/2 tablespoons chocolate-walnut filling into the center of one square.
8. 8
   Brush edges with egg mixture; fold in half diagonally to form a triangle.
9. 9
   Press well to seal edges; transfer to an ungreased baking sheet.
10. 10
    Repeat with remaining pastry squares and filling.
11. 11
    Brush tops with egg mixture and sprinkle with remaining 1 T sugar.
12. 12
    Bake at 400 degrees for 14 minutes or until browned on top.
13. 13
    Cool turnovers on rack.
14. 14
    To serve, dust with confectioners' sugar.