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Flaky chocolate nut turnovers

12-14 mini turnovers Servings


  • 1 sheet frozen puff pastry; thawed
  • 1/2 cup almonds; toasted and a little extra for garnish
  • 1/2 cup dark chocolate; finely chopped


Baking Directions:

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.