You are here

Easy Chocolate-Hazelnut Turnovers

by Meredith Deeds & Carla Snyder

Easy Chocolate-Hazelnut Turnovers

Easy Chocolate-Hazelnut Turnovers, page 376


·              Preheat oven to 400°F (200°C)

·              2 large baking sheets, lined with parchment paper


8 oz bittersweet chocolate, finely chopped 250 g

34 cup hazelnuts, toasted, husked and finely chopped 175 mL

1 tube store bought puff pastry 1

1 egg, beaten with 2 tbsp (30 mL) water  1

Turbinado or granulated 


Make ahead

Store in an airtight container in the refrigerator for up to 1 day. Warm in a 350°F (180°C) oven for 10 minutes.


1. 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.

2. 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.

3. 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.


Makes 10 turnovers