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Chocolate-Walnut Turnovers

Chocolate and walnuts are natural partners in these buttery turnovers. These delicacies are hard to resist and so easy to make – they’d be the perfect ending for your next dinner party.

Ready in: Level: Medium
Prep: Cook: Yields: 18 Turnovers


  • 2 eggs

  • 1/2 c Stonyfield Organic Chocolate Underground Whole Milk Yogurt

  • 1/4 c sugar

  • 1 T sugar

  • 2 t vanilla extract

  • 2 T all-purpose flour

  • 1 T cocoa powder

  • 2 oz semisweet chocolate (finely chopped)

  • 3/4 c chopped walnuts

  • 1 pk puff pastry sheets (thawed)

Calories: 230, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 3.5g, Cholesterol: 25mg, Sodium: 80mg, Total Carbohydrate: 21g, Dietary Fiber: 1g, Sugars: 7g, Protein: 4g, Calcium: 2%, Iron: 6%


Step 1

Preheat oven to 400°.

Step 2

In small bowl, whisk together 1 egg and 1 tablespoon water; set aside.

Step 3

In large bowl, mix yogurt, 1/4 cup of the sugar, vanilla and remaining egg. Stir in flour and cocoa powder, then chocolate and walnuts.

Step 4

On a lightly floured surface, roll out puff pastry sheets into 12-inch squares. With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side).

Step 5

Spoon a scant 1 1/2 tablespoons chocolate-walnut filling into the center of one square. Brush edges with egg mixture; fold in half diagonally to form a triangle. Press well to seal edges; transfer to an ungreased baking sheet. Repeat with remaining pastry squares and filling.

Step 6

Brush tops with egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake at 400° for 14 minutes or until lightly browned on top. Cool turnovers on rack.