Delectable homemade chocolate turnovers, made with an oh-so-easy, from scratch, pastry crust, bursting with dark chocolate, and cloaked in a cinnamon-sugar shell.
Sometimes, you just really need some chocolate. For breakfast.
Today is one of those days.
We’re nearly halfway through May now, and while I thought we were supposed to get all of the rain out of our system in April, here we are still suffering through gray skies and day after day of rain-showers. I’ve stopped looking at my weather app because the never-ending stretch of cartoonishly drawn rain clouds is just starting to depress me.
I guess we won’t be having much of a Spring this year (but that’s probably because we already had our Spring… in December) and will be jumping right into Summer.
Until the weather finally improves, I think I’m stuck feeling tired, cold, and maybe a little grumpy, too. So while I wait for blue skies and sunshine, I think a little chocolate is in order to brave the gloomy days ahead.
These chocolate turnovers are sweet, simple little hand pies, made with a from-scratch crust that’s perfectly buttery and flaky. It’s easy to make, too — The recipe for the crust is one I’ve used over and over on Sugar Spun Run almost every time I’ve needed a crust. It’s a recipe from my mom that she’s also been using for as far back as I can remember.
The recipe requires only a few ingredients (one of which is sour cream — trust me you’re going to want to use it) and comes together in a food processor (so there’s no need to hand-cut in the butter).
While the crust is buttery perfection (and even better when cloaked in sugar), it’s obviously the filling that had me rolling it out in the first place. It’s a simple filling, spiced ever-so-lightly with cinnamon, scarcely accentuated with butter and vanilla, and very, very prominently chocolaty. Do not try to use chocolate chips here, please, as they have a tendency to revert back to their chocolate-chip shapes when they cool. Make sure to use a nice, premium dark or semisweet chocolate, which will flow like molten gold and probably dribble all over your chin and onto the kitchen counter when you take your first bite.
It’s so worth it, though.
I hope that wherever you are right now, your weather is a little better than mine.
If it’s not, trust me when I tell you that a chocolate turnover can make all the difference in your mood.
- 2 cups all-purpose flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 cup unsalted sweet cream butter cold and cut into pieces (about 1 Tbsp-sized pieces), 2 sticks
- 1/2 cup sour cream
- 2 Tbsp butter melted
- 1/2 tsp vanilla extract
- Cinnamon for sprinkling
- 8 oz semisweet or dark chocolate chopped into small pieces
- 1 egg lightly beaten
- 1/2 cup coarse or raw sugar
- 1 1/2 tsp cinnamon optional
In food processor, pulse together flour, sugar, and salt.
Sprinkle in chopped, cold butter and pulse until coarse crumbs begin to form.
Add sour cream, pulse until mixture begins to clump.
Pour dough out onto clean, well-floured surface and lightly dust with more flour (mixture will likely be very sticky).
Knead dough, adding flour as needed until it is cohesive and no longer sticky (you may need to add as much as ¼ cup flour).
Using your palm, flatten the dough on your clean surface.
Fold dough into itself, repeat flattening process (this helps encourage flaky layers in the crust) and then form dough into a disk, wrap tightly with clear wrap and place in fridge to chill for at least 30 minutes.
After 30 minutes, remove dough from refrigerator and preheat oven to 400F.
Remove clear wrap from dough and turn dough out onto lightly floured surface.
Use a rolling pin to roll dough until it is 1/8" or thinner.
Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough int 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
Add your vanilla extract to your melted butter and stir. Use a pastry brush to brush the center of each square with butter (leave about a 1" perimeter unbrushed).
Evenly divide your finely chopped chocolate among the turnover squares, placing most of the chocolate in the center with decreasing amounts towards diagonal corners (don't go all the way to the end of the square, though).
Fold one opposite (without chocolate) corner of each square over to the other and use the tines of a fork to seal each turnover.
Brush each turnover with the lightly beaten egg, and combine your sugar and cinnamon in a small bowl.
Generously top each turnover with cinnamon/sugar mixture, and cut small slits across the top of each triangle to vent.
Bake on 400F for 20 minutes, or until turnovers are lightly golden brown.
Allow to cool on pan before enjoying (chocolate can be extremely hot!).
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