Chocolate Turnovers

READY IN: 55mins
Recipe by georgi

(for the filo.. lay it on a damp towel covered with plastic wrap once opened to keep it from drying out. Place one on top as well.)

Top Review by ladypit

I basically just used this recipe as a concept so I am not assigning stars. That said, I really enjoyed what came out! I used a mister of olive oil instead of butter. I also cut the phyllo into 3 parts (because I was having a hard time cutting into fourths). I just dumped a few semi-sweet chips in and then folded into triangles. (I'm getting better at that!) Then I sprayed the tops with more olive oil and shook some cinnamon sugar on top (omitting the cinnamon earlier). Then I cooked for the recommended time but did not melt the chocolate for the top. Thanks so much for an idea to work from. I appreciate it!

Ingredients Nutrition

Directions

  1. Heat oven to 400.
  2. Lay one sheet of filo, long side in front of you, on a flat surface and brush with melted butter.
  3. Place another on top and brush with more butter.
  4. Repeat once more.
  5. Sprinkle with cinnamon.
  6. Cut into 4 strips for the large sheets, and 2 strips for the smaller sheets.
  7. Spoon a heaping teaspoon chips into the lower corner of each piece.
  8. Fold other lower corner over the chips and continue folding as you would a flag until you end up with a triangle shaped pastry.
  9. Repeat with remaining chips and dough.
  10. Brush the tops with butter.
  11. Place pastries on a lightly greased pan.
  12. Bake for 15 minutes then transfer to a wire rack to cool.
  13. Once cooled melt the remaining chips and the shortening in the microwave for about 1 minute.
  14. Drizzle chocolate over cooled pastries.

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