Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

Chocolate turnovers. Mmmm. These would be good on Christmas morning or on Valentine's Day.

Ingredients Nutrition

Directions

  1. Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
  2. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
  3. Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
  4. Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then
  5. trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
  6. Bake turnovers until golden brown, 16 to 20 minutes. Serve
  7. immediately, while warm.

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