Chocolate Nutella Turnovers

makes 12

recipe adapted from bake at 350

prep time: 20 min / cook time: 15 min

INGREDIENTS

1 sheet Pepperidge Farm Puff Pastry, thawed

1 1/2 c chocolate chips, divided

* I used E. Guittard Bittersweet Chocolate, chopped

1/2 c Nutella

1 egg

1 tbsp water

2 tbsp slivered almonds

1 tbsp shortening

* I used butter instead of shortening

INSTRUCTIONS

• Preheat oven to 400˚F.

• Line a baking sheet with parchment paper.

• Stir together 1 cup chocolate chips with the Nutella.

• On a floured surface, roll out the puff pastry into a 12x12 inch square. Use a pizza cutter to cut into 9 squares.

* I was able to cut 12 squares out of one sheet of puff pastry.

• With a fork, whisk together the egg and water. Using your finger, apply the egg wash to 2 adjacent sides of each square.

• Add 1 heaping tablespoon of the chocolate/Nutella mixture to the middle of each square.

• Fold over to make triangles and press to seal edges.

• Brush the top of each turnover with egg wash.

• Sprinkle the tops with slivered almonds.

• Bake for 15 minutes.

• Meanwhile, melt the reserved 1/2 cup chocolate chips and the shortening (or butter) in the microwave on 50% power in 30-second intervals. Stir after each interval until melted. Set aside.

• Remove the turnover from the oven and place on a cooling rack for 10 minutes.

• Spoon the melted chocolate into a quart-sized freezer baggie (a storage baggie might burst) and snip a hole in one corner. Squeeze over the turnovers in a decorative pattern.

** ADDIECAKES' NOTES **

• Thaw puff pastry in the refrigerator for even thawing.

• The filling will burst at the seams if they are overfilled.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING