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Chocolate Raspberry Turnovers

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

Chocolate Raspberry Turnovers

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 turnovers and they disappeared quickly.

Chocolate Raspberry Turnovers

How to Make Chocolate Raspberry Turnovers

Take one puff pastry sheet out of the freezer to thaw, per 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 them into 4 squares.

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

Divide the chocolate chunks evenly between all of the squares then top with a few raspberries. Side Note: My berries were large so I used three. Fold each square in half creating a triangle and gently seal the edges with your fingers or a fork. Transfer to the lined baking sheet.

Chocolate Raspberry Turnovers

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

Place into the oven and 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 on top of parchment paper prior to drizzling with chocolate for easier cleanup. 

Chocolate Raspberry Turnovers

How to Make the Melted Chocolate Drizzle

Place the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the 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 zip lock 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. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.

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.

Chocolate Raspberry Turnovers

Chocolate Raspberry Turnovers

Chocolate Raspberry Turnovers

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

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

Instructions

  • Take one puff pastry sheet out of the freezer to thaw, per 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 them into 4 squares.
  • Brush a thin layer of beaten egg on 2 joining sides of each square.
  • Divide the chocolate chunks evenly between all of the squares then top with a few raspberries.
  • Fold each square in half creating a triangle and 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.
  • Place into the oven and 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 on top of parchment paper prior to drizzling with chocolate for easier cleanup. 
  • Make the chocolate drizzle by placing the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the 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 zip lock 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. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.
  • 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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