Chocolate Turnovers Recipe ~ Two Ingredients (2024)

by The 36th Avenue

Today I am going to share one of those super easy recipes that you have to try. Seriously, these chocolate turnovers are beyond good and what makes them even more tempting and delicious is the fact that you need just two ingredients to make them. These are my husband’s favorite and the man is not a big fan of baked goods but he loves theseTwo Ingredient Chocolate Turnovers.

{ Lucky guy! I could eat a truck load of yummy baked carbohydrates }

As many of you know I was born and raised in The Canary Islands, Spain.

After people get to know me they always ask me what I miss the most about Spain.I tell them that besides my family what I miss the most are the bakeries and the delicious smell of fresh pastries and bread. Every single neighborhood has at least one “panaderia”, the small bakery owned by people you know and that know you by name. Missing the taste of one of the most common pastries in Spain I made these chocolate treats. I promise you they taste as good as they look!

They taste just like the ones I used to have after class in high school.

I love the light flaky texture and the delicious chocolaty flavor of the Nutella inside.

So darn good!

Chocolate Turnover Recipe

Chocolate Turnovers

Cook time

20 mins

Total time

20 mins

Author: Desiree Campbell

Recipe type: Dessert

Serves: 8

Ingredients

1 Box Puff Pastry Sheets
Nutella
Optional:
Powder Sugar, 1 Egg and 1 Tablespoon Water

Instructions

Thaw the puff pastry sheets according to package directions.
Preheat your oven at 400 F
Open each of the pastry sheets and place them on a floured surface. I like to work on parchment paper since I can bake the turnover right on it.
Cut each pastry sheet in half and coat it with Nutella to your taste.
Fold the pastry sheet in half and cut it into two equal portions. You should end up with a total of eight chocolate turnovers.
I like to give my turnovers a toasty golden color. To do so beat one egg and 1 tablespoon water in a small bowl with a fork or whisk. After you fold the pastry brush the top with the egg mixture.
Place pastries 1 inch apart and bake for 15 to 20 minutes. They are going to puff and turn into that perfect light and flaky texture.
I like to sprinkle my chocolate turnovers with powdered sugar, to give it a perfect pretty finish touch. These are delicious!

You can also shape them into triangles if you prefer the traditional turnovers.

Chocolate Turnovers Recipe ~ Two Ingredients (2024)

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