Chocolate Hazelnut Turnovers

For the Turnover Filling

Ingredients Preparation
  • 170g
  • 170g
  • 1-2 sheets
  • 1 each
  • as needed
  • as needed
  1. Mix the hazelnut praline and cream cheese together until well blended.
  2. Meanwhile, cut the puff pastry into rounds.
  3. Place a spoonful of the hazelnut praline mix into the center of each puff pastry round.
  4. 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.
  5. Pinch the edges shut and if you like, seal the pinch with the edge of a fork.
  6. Mix a ½ tsp of water with the egg and beat until it is smooth.
  7. Cut a slot in the center of the turnover to release steam and then brush the turnovers with the egg wash (egg/water).
  8. Sprinkle hazelnut brittle crunch on top.
  9. Bake for 20-25 minutes at 380 degrees F.

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