No.115
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Chocolate Turnovers

Happy Birthday to Bijouxs, or should I say to me?  Either way, today is good reason to bake up a lovely little treat. So, how about something easy and chocolate? Chocolate Turnovers are a quick fix great for a sweet morning start or along with a cup of tea in the afternoon – no fuss, simple little jewels.

Puff pastry in the freezer is a must on the Bijouxs Basics pantry list – countless wonders are created from a simple little sheet of dough. Yes, like most who study cuisine, in the beginning I worked on making my own homemade puff pastry, but I can’t honestly say I ever turned out a decent batch. With the ease of frozen puff pastry and securing wonderful Dufour all butter puff pastry, classic pastries are in everyone’s reach. Even if you can’t secure Dufour pastry, sheets of classic Pepperidge Farm are always dependable.

Turnovers are a simple classic that never goes out of style. Light and sky high pastry, here filled with dark molten chocolate, decadent served warm from the oven. The recipe, if I dare call it that, just requires you to roll out the sheets of puff pastry, cut into squares, place a chunk of your favorite chocolate (I love the dark, bitter Valrhona Guanaja, found at Whole Foods) near the middle and fold over, seal, brush with an egg wash and optional sprinkle of coarse sugar for a sweet crackling crust, bake and enjoy.

Of course, adding additional ingredient such as ricotta cheese, raspberry jam or nuts along with the chocolate filling is also delicious. Turnovers are so flexible – think savory, such as blue cheese with a coarse salt crust.

Bijouxs | Little Jewels from the Kitchen celebrates the everyday beauty all around us, right here in our kitchens. Now I’m off to celebrate for a few days and want to thank you all so much for supporting Bijouxs!

As always, enjoy. B
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  1. Is it happy birthday to you or happy blogiversary? Either way, I hope you have a fun day planned, and I wish I had one of your turnovers right now to help me, I mean you, celebrate!

    • Bijouxs writes

      Hey Lentil! It’s actually my birthday – a little joke about me being Bijouxs:) Always great to bake chocolate turnovers, any day! Thank you!

  2. Happy birthday to you. Chocolate and pastry, not a bad way to celebrate.

    • Bijouxs writes

      Hello Heidi! Thank you for the B-Day wish..fun to bake up a little treat to celebrate. PS The magazine looks great!

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