Chocolate Hazelnut Turnovers Recipes
CHOCOLATE TURNOVERS
Steps:
- 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.
AIR FRYER NUTELLA® MINI TURNOVERS
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
- Whisk together egg and water in a small bowl. Brush egg wash over the edges of each pastry triangle; press to seal.
- Arrange turnovers in a single layer in the fryer basket and cook in batches until well browned, 5 to 7 minutes per batch. Cool turnovers on a rack.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 13.6 g, Cholesterol 13.6 mg, Fat 11.1 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 4 g
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4/5 (19)Category DessertServings 8Total Time 35 mins
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4/5 (19)Category DessertServings 8Total Time 35 mins
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Spoon about 1/2 tablespoon hazelnut spread onto center of each square; spread to within 1/2 inch of edges. In small bowl, gently stir together hazelnuts and chopped pear. Spoon 1/8 pear mixture over hazelnut spread on each square. Fold corners over filling, forming triangles; press edges with fork to seal. Place on ungreased cookie sheet. Prick tops of each with fork.
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Category Cookstr RecipesEstimated Reading Time 2 mins
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Category Cookstr RecipesEstimated Reading Time 2 mins
- In a heatproof bowl set over a saucepan of hot, not boiling water, melt chocolate, stirring frequently until smooth. Remove from heat and stir in hazelnuts. Let stand over hot water while you prepare the pastry.
- On a lightly floured work surface, roll pastry out to a 25- by 10-inch (63 cm by 25 cm) rectangle. Trim edges so they are straight and cut into ten 5-inch (13 cm) squares. Divide chocolate mixture among the squares, placing the filling in the center of each square. Working with one square at a time, brush edges lightly with egg wash, then fold over the corners to form a triangle. Press down on the edges gently with the tines of a fork to seal. Make two small slits on the top of each turnover with a sharp knife. Place at least 2 inches (5 cm) apart on prepared baking sheets. Brush tops lightly with egg wash and sprinkle with sugar.
- Bake in upper and lower thirds of preheated oven for 15 to 20 minutes, rotating and switching pans halfway through, or until golden brown. Serve warm or at room temperature.
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