Chocolate and Hazelnut Turnovers

Chocolate and Hazelnut Turnovers

200g chocolate
packet of hazelnuts
1 teaspoon of ground cinnamon

Puff Pastry Roll
Water for brushing

Chop chocolate into small pieces, put in a bowl. Bake hazelnuts on an oven tray in a moderate oven for 5-6 minutes. Remove, rub away skins with a tea towel and chop nuts roughly. Add ground cinnamon to chocolate. Unroll the Puff Pastry, cut in half lengthwise then cut each strip into 4 squares. Place a spoonful of chocolate filling in the centre of each, brush edges with water, fold over and press to seal. Put pastries on a baking-paper-lined tray and bake in a moderate oven for 15-20 minutes.

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