Learn how to make homemade Chocolate Turnovers! These can be made with either my homemade puff pastry or pie dough or with store-bought pastry crust. Buttery, flaky pastry packed with melty, decadent chocolate and drizzled with a chocolate glaze, these are a chocolate-lover’s dream! Recipe includes how-to video!
Some days you just really need some chocolate. For breakfast.
Today is one of those days.
Luke and I had a rough night last night in which neither of us slept very much at all. So I’m tired, and maybe a little cranky, and a chocolate turnover seems like a much better option to me right now than my usual breakfast. Melted dark chocolate wrapped in a buttery, flaky, sugar-dusted and chocolate-drizzled pastry shell. Like biting into a slightly less decadent molten lava cake.
Healthy? Not so much. But delicious, yes.
The Pastry Crust
For today’s recipe you have a few options for your pastry. If you’re feeling a little lazy you can use store-bought puff pastry (no judgement here, after last night I’m just about ready to grab store-bought crust myself). You’ll need to thaw it according to the package instructions before using it.
If you’re feeling a bit more ambitious, I highly recommend you either make your own pastry using my puff pastry recipe or using a double-batch of my foolproof easy pie crust recipe. Puff pastry is what I use when I make cheese danish and is the classic choice for turnovers (like the kind you’d find in an Arby’s). It gives the turnovers a lot of height and light, flakey layers.
However, my preference is to use my pie dough instead. It’s a bit simpler and I love the buttery, flakey taste, even if the turnovers don’t get nearly the same height. I use it for my apple turnovers and for my strawberry pop tarts, it’s got a great taste and is so easy to work with. You can’t go wrong with any of the above choices, though. You’ll make the pastry dough according to the recipe instructions, then let it chill as indicated before beginning.
How to Make Chocolate Turnovers
Once you’ve selected your pastry and have either thawed or chilled it accordingly, it’s time to actually prepare the turnovers.
- Roll your dough of choice to be approximately 1/8″ thick and then cut neatly into 4 1/2″ squares (I always need to use a ruler to get my squares nice and neat, otherwise they’re a disaster!).
- Prepare your chocolate by breaking it into small pieces or finely chopping it. Melt it in brief increments, stirring well in-between, until completely melted and smooth.
- Stir in a bit of cream. This will actually thicken your chocolate a bit, making it more like a thick ganache.
- Brush the center of your pastry squares with a bit of melted butter and vanilla, then dollop the chocolate in the center.
- Turn one corner over the other, folding the square in half and covering the filling with the pastry. Use a fork to press down and seal the turnover.
- Cut slits in the surface to vent, brush with egg wash, and sprinkle with sugar, if desired.
- Bake until light golden brown.
If you’d like, you can also drizzle the turnovers with a simple chocolate glaze. Did you know that at Arby’s the “official” number of stripes on a turnover is 7-9? I worked at one during high school/college (it’s where I met Zach!) and iced hundreds of turnovers in my day. I might have been reprimanded more than once for doing too many stripes… I like a lot of icing on my turnovers!
Chocolate turnovers are best served fresh, still warm from the oven. However, if you need to save them you may store in an airtight container at room temperature for up to three days. I still recommend heating before enjoying, especially since the chocolate is so much better melt-y and warm!
More Recipes to Try:
- 2 Tablespoons butter melted (salted or unsalted will work here)
- 1/2 teaspoon vanilla extract
- 8 oz semisweet or dark chocolate chopped into small pieces (alternatively you can use chocolate chips)
- 1 1/2 Tablespoons heavy cream
- 1 egg lightly beaten
- 1 teaspoon water
- 1/2 cup coarse or raw sugar
- 3/4 cup powdered sugar (95g)
- 3 Tablespoons cocoa powder (Dutch processed or natural)
- 1-2 Tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 400F (200C).
- Remove dough from refrigerator, remove from wrapping, and turn it out onto lightly floured surface (if I am using homemade dough I work with just half at a time, keeping the second half in the refrigerator. If using store-bought puff pastry, work with just one sheet at a time).
- Use a rolling pin to roll to 1/8", and neatly cut dough into 4.5" squares (I like to use a pizza cutter or a knife and a ruler). 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).
- Place chopped chocolate in a microwave-safe bowl and heat in 20-second intervals until completely melted. Add heavy cream and stir until smooth.
- Chocolate mixture will be thick. Scoop by approximately 1 1/2 Tablespoon-sized scoops and dollop the chocolate slightly off-center into the square. Slightly flatten with your fingertips if the dollop is too tall.
- Carefully fold one corner of each square over to the other to cover the chocolate filling, and use the tines of a fork to seal each turnover.
- Make an egg wash by beating together egg and teaspoon of water. Brush lightly over each turnover and sprinkle with sugar, if using. Cut small slits across the top of each triangle to vent.
- Bake on 400F (200C) oven for 20 minutes, or until turnovers are lightly golden brown.
- If desired, create chocolate glaze by whisking together sugar, cocoa powder, milk, and vanilla extract until smooth. Drizzle over turnovers.
- Allow to cool on pan before enjoying (chocolate can be extremely hot!).
Treat yourself to a FREE E-BOOK!
This recipe was originally published 05/11/2016. Photos, text, and recipe updated and video added 09/01/2020. Original photos below: