Chocolate Strawberry Nutella Turnovers

• Produce

  • 1 1/2 cups Strawberries

• Refrigerated

  • 1 Egg white

• Condiments

  • 1/4 cup Nutella

• Baking & Spices

  • 3 oz Bittersweet chocolate
  • 1 tbsp Cornstarch
  • 2 tbsp Granulated sugar

• Bread & Baked Goods

  • 1 (17.3-ounce package Puff pastry, frozen

Found on livewellbakeoften.com

Description

Ingredients

• 1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
• 1 and ½ cups chopped strawberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 ounces semi-sweet chocolate, roughly chopped (about ½ cup)
• ¼ cup Nutella
• 1 egg white, lightly beaten
• 1 ounce semi-sweet chocolate, roughly chopped (about ¼ cup)
• 1 teaspoon Nutella (optional)

Directions

• Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• Unroll both pieces of puff pastry and slice each piece into four equal sized squares, you will end up with 8 square pieces.
• In a large mixing bowl, toss together the strawberries, granulated sugar, and cornstarch until all of the berries are well coated. Evenly distribute the strawberries, chocolate, and Nutella between all 8 pieces of puff pastry, making sure to keep the filling a little closer to one corner. Fold the other corner over the filling, making sure to keep the filling tucked inside, and crimp the edges with a fork to seal.
• Brush the top of each turnover with the egg white and place the turnovers onto the prepared baking sheet. I usually bake these in two separate batches. Bake at 400°F for 15-18 minutes or until puffed and lightly golden brown. Remove from the oven and allow to cool for about 10 minutes.
• Add the chopped chocolate and Nutella to a microwave safe bowl. Microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Top each turnover with the glaze.