Humble Chocolate Turnovers

Humble Turnovers

Today, we're making chocolate turnovers.  The answer is "yes" and "yes."  Yes these are divine and yes they are easy to make.  

I first made them when I owned a small neighborhood bakery.  Later, I realized they are the perfect portable dessert for picnics.  They don't melt, they're great at room temperature, and can be placed in a simple wax baggie for transport...perfect.  You can really fill them with what ever you want be it sweet or savory.  I've done everything from blackberry and apple to even a creamy crab filling.  

Here's what you need:

Puff pastry (I like to use Pepperidge Farm )

1 egg

3 tablespoons of cream

1/4 cup turbinado sugar
2 bars of high quality chocolate (I like bittersweet, but use what ever you like)
Powder sugar for dusting
Heavy cookie sheet (cheap ones just burn everything)
A sheet of parchment paper
Rolling pin
Pastry brush

This is a super easy recipe.  The only thing to remember is to always keep the puff pastry cold.  Warm puff pastry does not rise.  

You can find puff pastry in the freezer department.  Pepperidge Farms has two sheets in each box.  Thaw over night in the refrigerator or on the counter, but you'll have to make sure it stays cold.

Have all items out and ready to use.  Make an egg wash by mixing the egg and cream in a small bowl.

Lightly flour your work surface and place one sheet of puff pastry on top, lightly dusting it with flour as well.  Keep the other sheet of pastry in the fridge (wrapped) to stay cold.  

Very lightly roll out your pastry.  You just want a unified thickness.  Now understand the less you roll, the more flaky layers you'll have...so be easy.  Next, cut the pastry into quarters.  First, in half from top to bottom.  Then in half from side to side.  If the pastry feels soft and gets warm, place in the frig for just a few to get cold again.  Remember, cold is the key.

Next, break pieces of the chocolate bar and place in the middle.  Brush the edges of the square very lightly with egg wash and fold one corner diagonally into a triangle...hence, turnover. Repeat to make all eight turnovers making sure they stay cold.

Brush the tops with egg wash.  Then sprinkle the tops with turbinado sugar and bake in a preheated oven at 400 degrees.  Note: for savory turnovers, you could sprinkle with Parmesan cheese or flake sea salt and pepper.

Place on wire racks to cool then dust with powder sugar.  Enjoy.       
   
Note: I've served them warm with a scoop of vanilla ice cream for dessert during a dinner party.