Chocolate Raspberry Turnovers

INGREDIENTS

• 1 egg yolk 
• 2 tsp. water 
• Flour 
• 1 puff pastry sheet 
• Semi-sweet chocolate chips 
• Raspberries, frozen or fresh

DIRECTIONS

1. Mix the egg yolk and water together. 
2. Spread some flour on a workspace. Lay out the pastry sheet on the flat, floured surface. Cut the pastry into 3-inch x 3-inch squares. 
3. Brush the egg mixture onto the pastry. 
4. Add two raspberries and a teaspoon of chocolate to the center of each square. 
5. Fold the square over into a triangle. Pinch the edges closed with a fork. 
6. Place on a baking sheet. Repeat for all the pastry squares. 
7. Brush the tops of the pastries with the egg mixture. 
8. Place tray in freezer for 15 minutes.
9. Heat the oven to 375oF. Remove the pan from the freezer and bake for 15 minutes or until golden brown.

Chocolate Raspberry Turnovers (printable)