Easy, Breezy White-Chocolate Chocolate Turnovers

Last weekend one of my closest friends from New Jersey came over and I wanted to treat her to a home-cooked meal. I was so busy preparing the main course that I had almost no time for dessert. My dear husband offered to pick something from the nearby store and I refused, because a dessert was taking shape in my head.

A couple of years back I had read about making chocolate turnovers with puff pastries. I always wanted to try it out. Luckily I had a pack of Pepperidge Farm puff pastry sheets in my freezer and some chocolate chips in the pantry. So I went ahead and put them together.
This is a very easy dessert and if you like puff pastries and chocolates, you should definitely try it.


Ingredients :
1 sheet puff pastry
Chocolate/ chocolate chips
Butter or egg wash

[I used white chocolate chips (because I love them) and semi-sweet chocolate chips. You can use just the semi-sweet chocolate chips, milk chocolate chips or even chopped chocolate].

Method :
Thaw puff pastry according to package directions. [Usually room temperature for 40 minutes].
Preheat  the oven to 400º F. Lightly flour a clean countertop. Spread the sheet on it. Cut the sheet into 9 squares.

Place chocolate chips on each square. I put 2 heaped tsp of white chocolate chips and 1 heaped tsp of semi-sweet chocolate chips on each square. [Use atleast 1 heaped tbsp in total; if you can accommodate more, go for it!].  Fold the top carefully [for triangular turnovers, fold along the diagonal] and try to spread the chips as much as possible, so that the sides are not deprived of chocolaty chocolaty-ness (!)

Press the edges with a fork [press hard and pull lightly], making sure you seal them well, otherwise the chocolate will ooze out. I tried a couple of different shapes.

Line a cookie sheet (baking tray) with parchment paper. Place the turnovers 2 inch apart. Brush butter or egg wash generously on top.

Bake for 18 minutes, till the turnovers turn golden brown.

Looks like I missed a spot. See what I mean?

Melt some chocolate and drizzle on top. Serve immediately. 

If you refrigerate the turnovers, the  chocolate inside will harden. So microwave 15 to 20 seconds before serving. Also, I found the triangular shape the best, as the chocolate was evenly distributed.

 The white chocolate freak that I am, I loved this combination. And so did everyone else at home. Cheers to semi-homemade cooking!

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