Chocolate Turnovers
2 sheets frozen puff pastry, thawed in the refrigerator
1 cup chocolate chips (any kind)
1 egg yolk
1 tsp. water
Preheat the oven to 350 degees. Line a baking sheet with parchment paper. Cut the two sheets of pastry into four squares each. Place 2-3 tbsp. of chocolate chips in the center and fold the pastry over, diagonally to make a triangle shape. Seal the edges closed with a fork. Mix together the egg yolk and water. Brush the turnovers with the egg wash and bake for 20 minutes or until puffed and golden.
Yields eight.
Optional: Serve with ice cream, berry sauce, chocolate sauce, whipped cream, chopped and toasted nuts.
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