Chocolate and Cherry Puff Pastry Turnovers

puff pastry turnover
There are few things as nice as watching a TV program with friends on a lazy Sunday morning while biting into a warm pastry with a cup of coffee within arms length. The show in question was Penny Dreadful, and it was a perfect counterpart to the pastry: filled to the brim with gooey red stuff and decadent.

Since there were only three of us, I quartered the original recipe. I imagine this would also be delicious with a cream cheese filling or apple cinnamon filling. Yum!
puff pastry squares

Chocolate-Cherry Puff Pastry Turnovers

ADAPTED from Epicurious

NOTES You will need to work quickly, because the puff pastry become too soft to use within fifteen minutes of rolling it out. However, it was already mid 80s F/ 30C. Also, DO NOT overfill these triangles, they will squirt during the baking process and the results are still tasty but a little gruesome.
jam and chocolate
INGREDIENTS
about 4 oz of frozen puff pastry (my recipe here)
1 large egg
1/4 cup cherry jam
2 oz fine-quality milk chocolate, finely chopped
1 tablespoon of sugar

DIRECTIONS
Preheat oven to 425F/220C.

Roll out 1 puff pastry sheet on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 8 squares.

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 with a fork to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Sprinkle with sugar. Chill on sheet for a few minutes.

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.

Why, Natalie, you write reviews? Yes, I do! You can check out my reviews at Miss Momus.

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