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Chocolate Turnovers (T&T)

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  • 2 cups semisweet chocolate chips
  • 1 teaspoon cinnamon
  • 1 package frozen puff pastry thawed (2 sheets)
  • 1 beaten egg with 2 teaspoons water
  • 1 1/2 teaspoons shortening (do not substitute butter or margarine or oil)


  1. Heat oven to 400 degrees F.
  2. Combine in a bowl 1 1/2 cups of chocolate chips and cinnamon; set aside.
  3. Unfold one pastry sheet at a time and roll on a lightly floured surface to a 12-inch square. Cut into nine 4-inch squares.
  4. Place 1 very huge heaping tablespoon of chocolate/cinnamon mixture into the center of each square. Lightly brush egg wash around the edges of each square.
  5. Fold diagonally in half, sealing edges. Transfer to an ungreased baking sheet. Lightly brush tops of turnovers with egg wash.
  6. Bake 15 minutes or until puffed and light golden brown.
  7. Remove from oven, and place on wire rack.
  8. Melt the remaining 1/2 cup of chips with shortening either in a double boiler until smooth. Drizzle melted chocolate over each turnover, let set, then enjoy to your heart's content.