Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
9 turnovers
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees.

Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square.

Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet.

In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them.

Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash.

Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Pudding

Recipe courtesy of Tyler Florence

Giant Chocolate Lava Cake

Recipe courtesy of Food Network Kitchen

Chocolate Fondue

Recipe courtesy of Tom Bowes

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Chocolate Eclairs

Recipe courtesy of Gale Gand

Browse Reviews By Keyword