Chocolate Hazelnut Turnovers Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll out the puff pastry on a lightly floured work surface to make a 12-inch square. Using a chef's knife or pizza cutter, cut into four equal squares. Brush two edges of each square with egg wash.
• Stir the chocolate chips into the chocolate-hazelnut spread, then divide among the squares, landing it in the centers. Fold the pastry over to make triangles, and press the edges to seal. Brush the tops of turnovers with more egg wash.
• Transfer the turnovers to the prepared baking sheet. Bake until the pastry is golden brown and the chocolate has melted, about 15 minutes. Cool on a baking rack for 10 minutes. Serve warm.

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.

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.

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.