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Mini Chocolate Turnovers

Graham is a former chef and food stylist with a passion for all things food-related. She has also never been known to decline dessert.


Try and Eat Just One!

This morning, as the coffee was brewing,

I had a craving for a little something sweet for breakfast. I wanted something buttery and crisp and well, I wanted chocolate. I just needed 3-4 ingredients, few extra minutes and I could be enjoying a chocolate turnover just in time for my second cup of morning joe.

So I grabbed the package of puff pastry from the back of the fridge, rummaged through the cabinets for my 'secret stash' of emergency chocolate bars (oh, you don't have one of those? silly you) and began constructed my turnovers.


Turnovers are very easy to make.

You don't need any hidden culinary talents to make them and they can be made in as little as 30 minutes. If your morning routine is simply too busy, these can be prepared ahead of time and kept in the fridge overnight or frozen for the weekend. I've made a variety of both sweet and savory turnovers in both larger sizes and, of course, a smaller mini size, but the petite turnovers are my favorite[I have a fetish for foods that are tiny and bite-sized. Oh, you too? Check out my pin board. You may see other small gems you like].

Whether you are serving these mini turnovers for breakfast or dessert, the size is ideal if you want to serve the turnover with a little something else. While the typical turnover may be a bit too much, a mini turnover seems just right.

Mini turnovers are a perfectly suited for either a breakfast buffet or a dessert bar. Bring them along as a hostess gift or pack a few in a lunch bag.


Cook Time

Prep timeCook timeReady inYields

30 min

15 min

45 min

Depending upon size, yields 6-8 turnovers

What You'll Need:

  • 1 9 1/2 inch sheet puff pastry, thawed
  • 2-3 ounces chocolate, cut into pieces
  • 1 egg yolk
  • 3 teaspoons heavy cream or milk
With so many wonderful chocolates to choose from, you'll certainly have to make these turnovers again and again!

With so many wonderful chocolates to choose from, you'll certainly have to make these turnovers again and again!

Preparing the Turnovers:

  1. Place puff pastry onto a lightly floured work surface. Sprinkle pastry with a little more flour (just enough that the pastry does not stick) and roll out to form a 12-inch square sheet [your square doesn't need to be perfectly square].
  2. Cut puff pastry into 3 1/2 inch squares and transfer to a parchment lined baking sheet.
  3. In a small bowl, whisk together the egg yolk and heavy cream. Carefully brush egg wash along 2 adjacent edges of each square.
  4. Place a small piece of chocolate just below the center of each square and fold down unwashed edges to enclose the chocolate. This will form a triangle shaped turnover.
  5. With your fingers, gently press the seams of the turnover together. Be sure the edges of the turnover are sealed well so the chocolate doesn't leak out while baking.
  6. Place prepared turnovers in the freezer for approximately 15-20 minutes.
  7. Pre-heat oven to 400 degrees.
  8. Remove turnovers from freezer and brush with remaining egg wash. Place in oven and bake for about 15 minutes or until the turnovers are puffed and golden brown.

Specialty Puff Pastry


Be Adventuresome

When you are making your turnovers, try a sampling of different chocolates or combinations of chocolate and another ingredient.

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If you're thinking about serving these at your next dinner party, why not have a make-your-own turnover bar? Offer your guests a selection of chocolates and perhaps a few other tasty tidbits.

Because the turnovers take so little time to bake, your friends can enjoy their creations in only a few minutes after making them.


Where To Find Specialty Chocolates in New Hampshire:


Now, how do I brush on the egg wash?

I'll be honest with you. There have been many times that I've skipped the egg wash step only to regret it later. This morning, I wanted to try a few different methods to see if there was really a difference and if, in the future, I could omit this from the recipe.

On a few of the pastry squares, I brushed the entire surface with the egg wash. On other squares, I brushed two adjacent sides with egg and, on the other squares that remained, I didn't use any egg wash at all.

Picture "A" (showing the entire surface brushed with egg wash) was the least successful. The pastry became slippery and just wouldn't seal together without a bit of pinching, poking and man-handling.

Picture "B" (showing two edges brushed) worked out fine with minimal pinching, as it were.

According to many other turnover recipes, this method appears to be the standard, however. After trying one last method (using no egg wash at all) of sealing the edges, that last method, frankly, worked the best. The tackiness of the puff pastry allowed me to fold over the edges, apply a bit of pressure and the chocolate was sealed inside.

You'll still want to brush the tops of your turnovers with the egg wash for a lovely brown crust, but I think that it's fair to say, brushing two edges to seal the turnover is unnecessary.


Perfect Squares, Need Not Apply!

"Cut pastry into perfect squares". Really? Must they be perfect? Here's the short answer:NO.

I've worked in fine dining before and, indeed, there are those times that technique is critical and perfection is the only standard, but not here and not now. You'll be able to make these mini turnovers with imperfect squares, trust me. Also, there is something delightfully charming about these little chocolate-filled pockets when they are slightly misshapen.

{Oh, one other reason not to be concerned about how perfectly shaped your turnovers are, they won't last long enough for anyone to even notice]


How To Make Home-Made Puff Pastry

Is There Really a Difference in Homemade?

I'd like to think that I'm a realist. A foodie-fanatic realist, but a realist none-the-less. I tend to lean towards making homemade, fresh foods, but I also know that life is busy and not everyone has the time to whip up a few sheets of puff pastry before they head out back to gather gorgeous blue chicken eggs, cook a batch of freezer jam, drop the kids at school and get your fabulously groomed self to work. There is a time and a place to take advantage of good products that are sold at the market. However, if you're in the mood to make your own puff pastry, well, good for you.


Hey, these were good, I wonder.......

What other ingredients you could try? I thought the same thing when I first started making turnovers. Well, I'm here to tell you that few things don't taste yummy stuck between a blanket of puff pastry!

Below is a short list of things that I've tried before, but I have tried others, as well. Many others. You should also.

Roasted Nuts

Pistachios, Hazelnuts, Pine Nuts

Roasting brings out more of the nuts flavors. Crush nuts and sprinkle atop the chocolate


Fresh Raspberries, Sliced Bananas

Add fruit to center of turnover before folding

Candied Fruit

Cyrstalized Ginger, Candied Orange Peel

Mince and add to chocolate

Savory Ingredients

Bacon, Coarse Salt

Sprinkled on top or mixed with the chocolate


Goat, Ricotta

Add a dollop of cheese along with the chocolate before baking

Pantry Staples

Nutella, Peanut Butter

Use a spoonful of Nutella alone or with peanut butter

Cassatelle alla Siciliana

  • Cassatelle alla Siciliana - Food Lover's Odyssey
    Cassatelle alla Siciliana are ricotta cream turnovers from Sicily and are very hard to resist. The crunchy crust encases warm and oozing ricotta and chocolate. Next time you make chocolate turnovers, add a spoonful of fresh ricotta and serve warm.

Yeah, one last thing....

Since we're on the subject of breakfast turnovers, next time your inner-Martha is wanting to bake, take a few added minutes and cook up a small batch of freezer jam. Add a spoonful to your turnover and marvel at your culinary prowess.

Freezer jam is basically cooked down fruit. Perhaps you could try an apricot or an orange marmalade. A blackberry jam or a cranberry jam would also be tasty.

What about adding mini marshmallows to your turnover....or..or....


Enjoy Your BLISS!

Graham Gifford (author) from New Hamphire on January 28, 2013:

Au fait, time is tight for most of us. I agree - quick and easy recipes are the best! Thank you for stopping by and thank you for commenting.

C E Clark from North Texas on January 27, 2013:

Love recipes that are quick and easy. The pictures at the end showing how to do these turnovers was great!

Graham Gifford (author) from New Hamphire on October 20, 2012:

Well, as I write this I am hoping that you made the mini turnovers and enjoyed them. They are, of course, delish for breakfast, so maybe you are having them now!

Sheila from Surprise Arizona - formerly resided in Washington State on October 19, 2012:

I am grocery shopping this evening - perfect time to pick up some chocolate and gives these a try. Your directions and illustrations make it look so easy. Good hub ;-)

Graham Gifford (author) from New Hamphire on October 19, 2012:

sgbrown, you are gonna love these! I hope your blog readers make them and send you some, too.)And your secret is safe with me)

Thanks for the Vote.

Sheila Brown from Southern Oklahoma on October 19, 2012:

You are making me crave these! I am buying puff pastry at the store as soon as possible. Yes, I have a secret stash of chocolate! (Don't tell the grandkids!) I love this recipe, looks easy and delicious. Oh, the possibilities too! Voting this up + and sharing on my blog! My waistline and I thank you! :)

Graham Gifford (author) from New Hamphire on October 19, 2012:

Diane, bake some for a friend next time you go to visit. This counteracts all the evil and you still get to enjoy one (or two)!

Diane Minton from Evansville, Indiana on October 19, 2012:

Chocolate our worst sin!!! This looks luscious.

Graham Gifford (author) from New Hamphire on October 19, 2012:

L.L.Woodard, Indeed, these are perhaps too easy to make. They can be dangerous. Little fingers could make a dozen of these in no time, also, for those who have children. Thanks for sharing.

Best Regards,

Graham Gifford (author) from New Hamphire on October 19, 2012:

rajan jolly, I certainly hope that you do try them. From reading your hubs, I think that you have a knack for food and cooking, as well. Thank you, kindly, for all the votes and pins!

L.L. Woodard from Oklahoma City on October 19, 2012:

You've made these mini turnovers seem easy enough to do even for those of us lacking extra culinary skills. A very thorough and easy-to-understand explanation of the process and oh so many additional ideas.

Thanks for whetting my appetite; voted up and Shared.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on October 19, 2012:

That's an awesome looking chocolate turnover. I bet it tastes as good as it looks. And the recipe looks quite simple with all the detailed do's and don'ts, Graham. Once of these days I'd like to give it a shot. Thanks for sharing such a wonderful recipe.

Voting it up, awesome and sharing it. Pinned too.

Graham Gifford (author) from New Hamphire on October 18, 2012:

xstatic, thank you for the compliments. Just last night my husband asked if I would make a few more for the weekend......get out the scale!

Jim Higgins from Eugene, Oregon on October 17, 2012:

I think I gained weight just reading this. What a comprehnsive Hub, complete with comparisons of methods and variations galore! Outstanding!

Graham Gifford (author) from New Hamphire on October 17, 2012:

Hi BrenH, thanks for stopping by! The thing that's great about making your own-the possibilities are endless! The other thing that is so great, they look fabulous (no one need know that they are so easy to make);)

Let me know what kind you make.

Graham Gifford (author) from New Hamphire on October 17, 2012:

ha, billybuc, welcome to the club. I told myself that I would just have two little ones with my morning coffee...then I though to myself, yeah, this would be a nice recipe to share. Well, I ate two more (all in the name of good research, of course) and immediately packaged the remainder for my husband.

Graham Gifford (author) from New Hamphire on October 17, 2012:

JaimePage, In a way, I wish these gems were a bit more difficult or perhaps more time consuming...alas, they are not and that is why they are so darn dangerous! The next time I make these, I want to try using Lake Champlain's Aztec bar which has a hot chili pepper taste or the rum chocolate-YUM! Enjoy-

BrenH. on October 17, 2012:

I wouldn't have thought of making my own turnovers, now I can't wait to try them!

Bill Holland from Olympia, WA on October 17, 2012:

I am drooling looking at the pictures. There is no way I could eat one of these.....maybe ten, but no way one! Great recipe, one we will be trying soon.

Jaime from New Jersey on October 17, 2012:

I am definitely trying this recipe. I am a huge chocolate fan and this sounds divine.

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