...if only every morning could start like this!
As part of FoodBuzz's tastemaker program, I received a coupon for a free box of Pepperidge Farm Puff Pastry. {Who says blogging doesn't have it's benefits?}
All I could think of was chocolate, chocolate and more chocolate. And let me tell you, I was a hero in my 10-year-old's eyes after serving these for breakfast. (That lasted all of 15 minutes, but it was worth it.)
Even my husband who "doesn't like Nutella" ate two of them and said these belonged on the menu at a "fancy pastry place." Sorry, honey...I hate to be the one to break it to you, but you officially like Nutella now.
Chocolate Nutella Turnovers
1 sheet Pepperidge Farm Puff Pastry (from the 17.3 oz box), thawed
1 & 1/2 c. chocolate chips, divided
1/2 c. Nutella
1 egg
1 TBSP water
2 TBSP slivered almonds
1 TBSP shortening (such as Crisco)
Preheat oven to 400. Line a baking sheet with parchment paper.
Stir together 1 cup chocolate chips and the Nutella.
On a floured surface, roll out the puff pastry into a 12 x 12 inch square. Use a pizza cutter to cut into 9 squares.
With a fork, whisk together the egg and water. Using your finger, apply the egg wash to 2 adjacent sides of each square.
Add 1 heaping tablespoon of the chocolate/Nutella mixture to the middle of each square. Fold over to make triangles and press to seal edges.
{There will be some of this mixture leftover. What happens in the kitchen, stay in the kitchen.}
Brush the top of each turnover with egg wash. Sprinkle with the slivered almonds. Bake for 15 minutes.
Meanwhile, melt the reserved 1/2 c. chocolate chips and the shortening in the microwave on 50% power in 30-second intervals. Stir after each interval until melted. Set aside.
Remove the turnover for the oven and place on a cooling rack for 10 minutes.
Spoon the melted chocolate into a quart-sized freezer baggie (a storage baggie might burst) and snip a hole in one corner. Squeeze over the turnovers in a decorative pattern.
Having guests for Christmas? They are going to love these!
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