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. Chocolate-Walnut Turnovers Go to recipes By Stonyfield Vegetarian Desserts AmericanChocolate 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: 40 mins Level: Medium Prep: 25 mins Cook: 15 mins Yields: 18 Turnovers Print RecipeIngredients2 eggs1/2 c Stonyfield Organic Chocolate Underground Whole Milk Yogurt1/4 c sugar1 T sugar2 t vanilla extract2 T all-purpose flour1 T cocoa powder2 oz semisweet chocolate (finely chopped)3/4 c chopped walnuts1 pk puff pastry sheets (thawed)directionsStep 1Preheat oven to 400°.Step 2In small bowl, whisk together 1 egg and 1 tablespoon water; set aside.Step 3In 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 4On 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 5Spoon 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 6Brush 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.