Chocolate Hazelnut Turnovers Recipes

CHOCOLATE TURNOVERS

Steps:

• Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
• Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
• Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover. Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet). Brush the dough tops with egg wash.
• Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes. Cool the turnovers briefly. Sprinkle with confectioners' sugar, if desired, and serve immediately.

CHOCOLATE-HAZELNUT TURNOVERS

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.

CHOCOLATE-HAZELNUT FONDUE

Steps:

• Bring the heavy cream to a simmer over medium heat in a small saucepan. Place the hazelnut spread and chocolate chips in a heatproof bowl. Pour the heavy cream over the chocolate and allow to sit for 30 seconds. Whisk together until smooth. Add the liqueur and continue to whisk until incorporated.
• Serve with an assortment of fruit and cookies for dipping.

CHOCOLATE TURNOVERS

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.

AIR FRYER NUTELLA® MINI TURNOVERS

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.

CHOCOLATE-HAZELNUT BUTTER

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.