Chocolate turnovers are the perfect blend of flaky pastry and rich, gooey chocolate, creating a treat that’s impossible to resist. Each bite offers a satisfying crunch followed by a melt-in-your-mouth center, making them a delightful indulgence for any occasion. With just 1 hour and 20 minutes from start to finish, these turnovers are surprisingly simple to make yet feel impressively decadent. The aroma of warm chocolate and buttery dough filling your kitchen is enough to make anyone’s day brighter.
These turnovers are not only delicious but also versatile, whether served as a breakfast treat, afternoon snack, or dessert. The balance of sweet chocolate and crispy layers ensures every bite is a moment of pure joy. Plus, with just 250 calories per serving, you can enjoy them guilt-free. Perfect for sharing or savoring solo, these chocolate turnovers are sure to become a favorite in your recipe collection.
Delicious Chocolate Turnovers Ingredients
- Dough: 2 batches of homemade pie crust (or 1 batch of puff pastry, or 2 sheets of thawed, store-bought puff pastry)
- Filling:
- 2 Tablespoons butter, melted (salted or unsalted)
- ½ teaspoon vanilla extract
- 8 oz semisweet or dark chocolate, chopped into small pieces (or chocolate chips)
- 1 ½ Tablespoons heavy cream
- Topping:
- 1 egg, lightly beaten
- 1 teaspoon water
- ½ cup coarse or raw sugar
- Glaze (optional):
- ¾ cup (95 g) powdered sugar
- 3 Tablespoons cocoa powder (Dutch processed or natural)
- 1-2 Tablespoons whole milk
- ½ teaspoon vanilla extract
Step-by-Step Chocolate Turnovers Instructions
- Prepare the dough: Make two batches of pie dough or a single batch of puff pastry dough according to the recipe. Chill as directed. If using store-bought puff pastry, allow it to thaw according to package instructions.
- Preheat the oven: Set your oven to 400°F (200°C).
- Roll out the dough: Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured surface. Roll it out to ⅛” thickness and cut into 4.5″ squares. Transfer the squares to a parchment-lined baking sheet. (Re-roll scraps as needed to make 10 turnovers.)
- Prepare the filling: Mix the vanilla extract into the melted butter. Brush the center of each dough square with the butter, leaving a 1″ border unbrushed.
- Melt the chocolate: Place the chopped chocolate in a microwave-safe bowl and heat in 20-second intervals until melted. Stir in the heavy cream until smooth.
- Fill the turnovers: Scoop about 1 ½ Tablespoons of the chocolate mixture onto each dough square, slightly off-center. Flatten gently with your fingertips if necessary.
- Fold and seal: Fold one corner of each square over to the opposite corner to cover the filling. Use a fork to crimp the edges and seal the turnovers.
- Add the topping: Whisk together the egg and water to make an egg wash. Brush lightly over each turnover and sprinkle with coarse sugar. Cut small slits in the top of each turnover for venting.
- Bake: Bake at 400°F (200°C) for 20 minutes, or until the turnovers are lightly golden brown.
- Make the glaze (optional): Whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Drizzle over the cooled turnovers.
- Cool and serve: Allow the turnovers to cool on the baking sheet before serving. (Be cautious—the chocolate filling will be very hot!)
Perfect Pairings: Serving Suggestions
These chocolate turnovers are delicious on their own, but they can be elevated with a few thoughtful accompaniments. Serve them warm with a scoop of vanilla ice cream for a classic dessert experience. For a touch of elegance, drizzle with caramel sauce or pair with a cup of espresso or hot cocoa. They also make a delightful addition to a brunch spread alongside fresh berries and whipped cream.
Keep It Fresh: Storage and Reheating Tips
Store leftover turnovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Avoid microwaving, as it can make the pastry soggy. For longer storage, freeze unbaked turnovers on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Mix It Up: Recipe Variations
Get creative with your fillings! Swap the chocolate for Nutella, peanut butter, or a mix of chopped nuts and caramel. For a fruity twist, add a spoonful of raspberry jam or sliced bananas alongside the chocolate. You can also experiment with the glaze by adding a pinch of cinnamon or swapping the milk for orange juice for a citrusy kick.
Time-Saving Hacks
Short on time? Use store-bought puff pastry instead of homemade dough—it’s just as delicious and cuts down on prep work. To speed up the process, melt the chocolate in a double boiler while the oven preheats. If you’re making these ahead, prepare the dough and filling the night before, then assemble and bake in the morning for a fresh, warm treat.
Essential Equipment Guidance
For best results, use a rolling pin to achieve an even ⅛” thickness for the dough. A pizza cutter or ruler ensures clean, precise squares. A pastry brush is ideal for applying the butter and egg wash, while a fork helps seal the edges neatly. Don’t forget a parchment-lined baking sheet to prevent sticking and ensure even baking.
Chocolate Turnovers
Ingredients
Ingredients
- 2 batches homemade pie crust (click link for recipe. Alternatively you can use a batch of my puff pastry). Alternatively you can use two sheets of thawed, store-bought puff pastry.
Filling
- 2 Tablespoons butter melted (salted or unsalted will work here)
- ½ teaspoon vanilla extract
- 8 oz semisweet or dark chocolate chopped into small pieces (alternatively you can use chocolate chips)
- 1 ½ Tablespoons heavy cream
Topping
- 1 egg lightly beaten
- 1 teaspoon water
- ½ cup coarse or raw sugar
Glaze (optional)
- ¾ cup (95 g) powdered sugar
- 3 Tablespoons cocoa powder (Dutch processed or natural)
- 1-2 Tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Prepare two batches of pie dough or a single batch of puff pastry dough according to recipe instructions and then chill as indicated before beginning. If using store-bought: allow to thaw according to package instructions.
- 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 ⅛”, 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 ½ 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!).