- 1 sheet frozen puff pastry; thawed
- 1/2 cup almonds; toasted and a little extra for garnish
- 1/2 cup dark chocolate; finely chopped
Preheat oven to 400 degrees.
Place almonds in food processor and run until it turns into a smooth paste, approximately 3-5 minutes.
Transfer almond paste to a small bowl.
Add chocolate and work ingredients together with your fingers until well combined.
On a lightly floured surface, unfold puff pastry dough.
Using biscuit cutter, cut out 12-14 circles.
Using a rolling pin, roll into an oval shape.
Place 1 teaspoon of mixture on one side of each dough oval.
Fold the dough over it and seal the edges using the tines of a fork.
An egg wash can be used here to seal if desired.
Pierce top with fork.
Brush with egg wash if a glossy finish is desired.
Bake for 12-15 minutes until golden brown, transfer to wire rack to cool.
Melt chocolate and drizzle over top of each turnover.
Sprinkle with chopped, toasted almonds.