Chocolate Turnovers

Cooking Recipes Catalogue

These Chocolate Turnovers will have you dreaming of a Paris morning on the Seine with a hot cafe au lait. Perfect for brunch or tea, you'll love these turnovers so much, you might have to make a second batch for your guests!

INGREDIENTS (for 1 servings):


  • Heat oven to 400 degrees F. Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside.
  • Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4-inch squares. Place 1 heaping tablespoon chip mixture onto center of each square.
  • Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.
  • Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack.
  • Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.


    CINNAMON TURNOVERS: Omit chocolate chips and ground cinnamon. Use 1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips. Reserve 1/3 cup cinnamon chips for drizzle; use 1-1/3 cups chips for filling turnovers. Follow directions given for Chocolate Turnovers.