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 American 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 Level: Medium Prep: 25 mins Cook: 15 mins Yields: 18 Turnovers Print Recipe Ingredients 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) directions Step 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.