Chocolate Turnovers

1. 1

   Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.

2. 2

   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.

3. 3

   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.

4. 4

   Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet).

5. 5

   Brush the dough tops with egg wash.

6. 6

   Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes.

7. 7

   Cool the turnovers briefly.

8. 8

   Sprinkle with confectioners' sugar, if desired, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.