Chocolate Raspberry Turnovers

These chocolate raspberry turnovers are the perfect balance of sweet and tart and are so simple to make.

I surprised my kids with these beauties for a little Valentine’s Day treat. What’s not to love about flaky puff pastry filled with dark chocolate and fresh raspberries, then topped with a chocolate drizzle? Yum! Both kids loved these chocolate raspberry turnovers, and they disappeared quickly.

Chocolate Raspberry Turnovers

Turnovers:

• 1 sheet of frozen puff pastry, thawed  ***Most packages contain two sheets – this recipe uses only one sheet.
• 1 egg, well beaten
• ½ cup dark chocolate chunks or chips
• Fresh raspberries
• Turbinado sugar or white sugar

Chocolate Drizzle:

• ¼ cup dark chocolate melting wafers
• ¼ tsp coconut oil, divided
• ¼ cup white chocolate melting wafers

How to Make Chocolate Raspberry Turnovers:

Take one sheet of puff pastry from the freezer and thaw it according to the package instructions.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Gently roll out the puff pastry to be slightly larger, then cut it into 4 squares.

Brush a thin layer of beaten egg on 2 joining sides of each square.

Divide the chocolate chunks evenly among the squares, then top with a few raspberries. Side Note: My berries were large, so I used three.

Fold each square in half, forming a triangle, then gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.

Brush each turnover with the egg wash, then sprinkle with turbinado or white sugar.

Bake for 18-20 minutes, or until golden brown.

Remove and allow to cool on a rack for a few minutes. Side Note: Place the rack of turnovers over parchment paper before drizzling with chocolate for easier cleanup. 

How to Make the Melted Chocolate Drizzle:

Place the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, then microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Spoon the chocolate into a Ziploc bag and snip a very small hole in the corner with scissors.

Drizzle melted chocolate over each turnover.

Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, then microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Spoon the chocolate into a Ziploc bag and snip a very small hole in the corner with scissors.

Spoon the white chocolate into a small zip lock bag. Snip a very small hole in the corner of the bag and drizzle the white chocolate back and forth over each turnover. Serve and enjoy.

 

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