Chocolate-Walnut Turnovers

Bite into these mini turnovers for a creamy chocolate-walnut surprise. Serve this delectable dessert during the holidays or any time you crave a yummy chocolate treat.

Chocolate-Walnut Turnovers
Servings: 18 Prep 15 mins Bake 400°F 14 mins


  • 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 ounces semisweet chocolate, finely chopped
  • 2/3 cup chopped walnuts
  • 1 package (17.3 ounces) puff pastry sheets, thawed

Make It

1. Heat oven to 400 degrees 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 degrees F for 14 minutes or until browned on top. Cool turnovers on rack. To serve, dust with confectioners' sugar.

Nutrition Facts

Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 100, Fat, total (g): 6, chol. (mg): 26, sat. fat (g): 2, carb. (g): 9, fiber (g): 1, pro. (g): 3, sodium (mg): 39, Percent Daily Values are based on a 2,000 calorie diet.