Chocolate Raspberry Turnovers

Delicious flaky puff pastry turnovers filled with a decadent combination of raspberry jam and fine milk chocolate. These warm, golden-brown pastries make for an elegant dessert or special breakfast treat.

32 servings

1 hr 12 min

Published October 4, 2025

Ingredients

•1 package frozen puff pastry sheets
•1 large egg
•⅓ cup raspberry jam
•3½ oz fine-quality milk chocolate
•2 sheets parchment paper

Cooking Instructions

1.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
10 min
2.
Line 2 large baking sheets with parchment paper.
2 min
3.
Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.
10 min
4.
Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
25 min
5.
Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.
25 min

Cooking Instructions

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

10 min

Line 2 large baking sheets with parchment paper.

2 min

Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.

10 min

Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.

25 min

Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.

25 min