Ingredients
Scale
For the turnovers (Makes 8)
- 1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
- 1 ½ cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch (helps thicken the fruit filling)
- 2 ounces semi-sweet chocolate, roughly chopped (about ½ cup)
- ¼ cup Nutella
- 1 egg white, lightly beaten (for sealing and browning)
For the glaze
- 1 ounce semi-sweet chocolate, roughly chopped (about ¼ cup)
- 1 teaspoon Nutella (optional, for extra richness)
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Prepare the Puff Pastry
- Unroll both pieces of thawed puff pastry onto a lightly floured surface.
- Using a sharp knife or pizza cutter, cut each piece into four equal squares, resulting in 8 squares total.
3. Make the Filling
- In a large mixing bowl, combine the chopped strawberries, granulated sugar, and cornstarch. Stir well so that the strawberries are evenly coated. The cornstarch will help prevent excess liquid from making the turnovers soggy.
- Evenly distribute the strawberry mixture, chopped chocolate, and Nutella onto each square of puff pastry. Keep the filling slightly closer to one corner of the square rather than in the center.
4. Fold and Seal
- Fold the puff pastry over the filling, creating a triangle shape.
- Use a fork to crimp the edges tightly, sealing the turnover completely. This prevents the filling from leaking out during baking.
- Brush the top of each turnover with a lightly beaten egg white. This step gives them a glossy, golden finish.
5. Bake the Turnovers
- Place the turnovers on the prepared baking sheet. If needed, bake them in two batches to avoid overcrowding.
- Bake for 15-18 minutes or until the turnovers are puffed and golden brown.
- Remove from the oven and let them cool for about 10 minutes before adding the glaze.
6. Prepare the Chocolate Glaze
- In a microwave-safe bowl, add the chopped chocolate and Nutella.
- Microwave in 20-30 second increments, stirring well after each interval until smooth.
- Drizzle the glaze over the slightly cooled turnovers for an extra chocolatey touch.
Notes
Troubleshooting
- If the turnovers are not sealing properly: Make sure to press down firmly with a fork along the edges. If needed, lightly brush water on the edges before sealing.
- If the filling leaks out while baking: This can happen if too much filling is added. Use a little less Nutella and strawberries to avoid overflow.
- If the turnovers brown too quickly: Your oven may be too hot. Check them at the 12-minute mark, and if they look too dark, cover them loosely with foil.
Kitchen Efficiency Tips
- Thaw the puff pastry ahead of time: Puff pastry takes about 30 minutes to thaw at room temperature. Plan accordingly so you’re not waiting around.
- Prep ingredients while waiting: While the pastry thaws, chop the strawberries, measure ingredients, and line your baking sheet.
- Make ahead for convenience: You can assemble the turnovers and freeze them unbaked. When ready to bake, simply pop them into a preheated oven at 400°F, adding an extra 3-5 minutes to the bake time.
Tool Substitutes
- No pastry brush? Use a folded paper towel or a clean fingertip to spread the egg wash.
- No microwave for melting chocolate? Melt it over a double boiler by placing a heatproof bowl over a pot of simmering water. Stir until smooth.
- Prep Time: 30 minutes
- Cook Time: 18 minutes