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: 40 mins
Prep: 25 mins
Cook: 15 mins
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)
Preheat oven to 400°.
In small bowl, whisk together 1 egg and 1 tablespoon water; set aside.
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.
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).
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.
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.