Chocolate Raspberry Turnovers

December 16th, 2010

These are small.  They are just a taste of croissant, chocolate and raspberry goodness.  I did spend a lot of time actually making my own puff pastry at one time.  See this post.  But you know what?  The frozen puff pastry works very well.  I have been looking for a small pastry addition for my Christmas breakfast and I have decided that these easy turnovers are just the thing.  I would serve them with a breakfast casserole and a beautiful fruit tray.

The turnovers are filled with raspberry jam and chocolate.  I would recommend you buy a good quality jam because that will be the dominate flavor.  The milk chocolate is best if it is finely chopped so that it doesn’t make bumps in the pastry.  The recipe was in an old issue of Gourmet magazine which is still one of my favorite “go to” sources for all things delicious.

I love these!  Once the puff pastry is thawed it is a labor of love to cut and fill them.  Take your time and enjoy the morning.  The coffee is brewing and a crispy turnover awaits you.


1 (17 1/4 oz.) package frozen puff pastry sheets, thawed
1 large egg
1/3 cup raspberry jam
3 1/2 oz fine-quality mild chocolate, finely chopped

Put oven rack in upper and lower thirds of oven and preheat oven to 425 degrees F.

Line 2 large baking sheets with parchment paper.  Roll out 1 puff pastry sheet into a 12 inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides.  Cut into 16 squares.

Whisk together egg and a pinch of salt.  Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of the beaten egg.  Fold each square in half to form a triangle, pressing edges to seal.  Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet.  Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes.  Cool on sheets on racks 5 minutes.  Serve warm.

Printable recipe

9 responses to “Chocolate Raspberry Turnovers”

  1. Susan says:

    Penny!! For shame!!! This is so ME. Reminds me of France. Thanks for the easy recipe.

  2. What lovely turnovers Penny. Who needs to make their own puff pastry – certainly not moi anymore.

  3. Rita says:

    Wow! They look so good; really love the idea of using puff pastry from the freezer. Whoever came up with idea was a genius.

  4. Donnie says:

    You just reminded me that I need to try to make our Christmas morning special too. I would half the recipe because we would end up eating them all by the end of the day. Have a great day.

  5. What lovely turnovers these are Penny! now if only i could have them this morning.. that could have been perfect!

  6. LOL about making puff pastry. Done that a few times. results were 3 for 4. But that 4th one ruined my taste for making it again for awhile.

    And your turnovers look just as good as McDonald’s (wink nudge). Beautiful photos

  7. Barbara says:

    Such fun to work with puff pastry! These look like sheer heaven, Penny! I wish I could smell them baking in my kitchen right now!

  8. Oooo-la-la! These flaky raspberry turnovers look heavenly! I like the combination of rich dark chocolate with the vibrance of sweet tart raspberry jam.

    My friend who attended pastry school told me that puff pastry was one of the hardest course of their training.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.