Chocolate Puff Pastry Turnovers

Ingredients

Pastry

• 1 sheet frozen puff pastry, thawed

• 1 egg, beaten (for egg wash)

Filling

• ½ cup (150 g) chocolate hazelnut spread (such as Nutella)

• ½ cup (85 g) dark chocolate chunks or chocolate chips

• 1 tbsp unsalted butter, melted (optional, for extra richness)

Topping

• Powdered sugar, for dusting

Instructions

Step 1: Prepare the Pastry

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

Roll out the puff pastry slightly and cut it into 6 equal rectangles.

Step 2: Add the Filling

Spread about 1 tablespoon of chocolate hazelnut spread in the center of each rectangle.

Top with a few dark chocolate chunks.

Leave a small border around the edges.

Step 3: Seal the Turnovers

Fold each rectangle in half to form a pocket.

Press the edges firmly with a fork to seal.

Brush the tops with beaten egg.

Cut one or two small slits on top to allow steam to escape.

Step 4: Bake

Bake for 18–22 minutes, or until the pastries are puffed and deep golden brown.

Transfer to a cooling rack and let cool for about 10 minutes.

Dust generously with powdered sugar before serving.

Serving Suggestions

Enjoy these pastries with:

• Vanilla ice cream

• Fresh strawberries or raspberries

• Whipped cream

• Hot espresso

• Cappuccino

• Hot chocolate

Tips

• Chill the assembled turnovers for 10 minutes before baking for maximum flakiness.

• Use high-quality dark chocolate for a rich, gooey center.

• Avoid overfilling to prevent the chocolate from leaking.

• Serve warm for the ultimate molten chocolate experience.

• Store leftovers in an airtight container for up to 2 days and reheat in the oven to restore crispness.

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 6 turnovers