Flaky little sweet morsels, with a little melty chocolate.
Ingredients
Frozen puff pastry sheet(s), thawed
Fresh or frozen raspberries
Chocolate bars or chocolate chips, your choice milk, dark, a mix...whatever you like
Granulated sugar - optional
Raw or Turbinado sugar - optional
Instructions
Preheat the oven to 400-425 degrees F.
Roll the puff pastry out just a little, to about ⅛ - ¼ inch thick. Cut each sheet down the middle, lengthwise, so you have two long strips. Cut each strip into 3 squares. If you want bigger turnovers, roll the puff pastry sheet to a large square, then cut into 4 smaller squares. It's all about what you want to make.
Just off center, put a piece of chocolate (I used one little rectange out of a single serve Hershey bar), top that with a few raspberries and about ½ teaspoon of sugar. Fold the top over, corner to corner, to make a triangle, then press the edges to seal the sides. Place on a non-stick cookie sheet. Repeat with the remaining ingredients. Optional: Srinkle a little raw or white sugar on top of each pastry.
Bake for about 20-25 minutes, until puffed and golden brown. Let cool at least 10-15 minutes.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/quick-chocolate-raspberry-turnovers/