Chocolate-Walnut Turnovers

Chocolate-Walnut Turnovers
Chocolate-Walnut Turnovers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    eggs

  • 1/2

    cup part-skim ricotta cheese

  • 1/3

    cup plus 1 tablespoon granulated sugar

  • 2

    teaspoons vanilla extract

  • 1

    tablespoon cocoa powder

  • 1

    tablespoon all-purpose flour

  • 2

    oucnes semisweet chocolate, finely chopped

  • 2/3

    cup chopped walnuts

  • 1

    package (17.3 ounces) puff pastry sheets, thawed

Directions

Directions 1. Heat oven to 400°F. In small bowl, whisk together 1 egg and 1 tablespoon water; set aside. 2. In large bowl, mix ricotta, 1/3 cup of the sugar, vanilla and remaining egg. Stir in cocoa powder and flour, then chocolate and walnuts. 3. On a lightly floured surface, roll out puff pastry sheets into 12-inch squares. With a sharp knife, cut each sheet into 9 equal squares (each 4 inches per side). 4. Spoon 1-1/2 tablespoons chocolate-walnut filling into the center of one square. Brush edges with egg mixture; fold in half diagonally to form a triangle. Press well to seal edges; transfer to an ungreased baking sheet. Repeat with remaining pastry squares and filling. 5. Brush tops with egg mixture and sprinkle with remaining 1 tablespoon sugar. Bake at 400°F for 14 minutes or until browned on top. Cool turnovers on rack. To serve, dust with confectioners' sugar.

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