Mix the hazelnut praline and cream cheese together until well blended.
Meanwhile, cut the puff pastry into rounds.
Place a spoonful of the hazelnut praline mix into the center of each puff pastry round.
Top the filling with a small amount of dark chocolate (5-10 chips/wafers) and then brush a light layer of water around the edges of the puff pastry round.
Pinch the edges shut and if you like, seal the pinch with the edge of a fork.
Mix a ½ tsp of water with the egg and beat until it is smooth.
Cut a slot in the center of the turnover to release steam and then brush the turnovers with the egg wash (egg/water).
