Chocolate Strawberry Nutella Turnovers
Puff pastry stuffed with chocolate, Nutella, and fresh strawberries. These Chocolate Strawberry Nutella Turnovers make one delicious and decadent dessert!
Servings 8 turnovers
For the turnovers
- 1 17.3-ounce package frozen puff pastry, thawed according to package directions
- 1 and 1/2 cups chopped strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 ounces semi-sweet chocolate roughly chopped (about 1/2 cup)
- 1/4 cup Nutella
- 1 egg white lightly beaten
For the glaze:
- 1 ounce semi-sweet chocolate roughly chopped (about 1/4 cup)
- 1 teaspoon Nutella optional
To make the turnovers:
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Unroll both pieces of puff pastry and slice each piece into four equal sized squares, you will end up with 8 square pieces.
In a large mixing bowl, toss together the strawberries, granulated sugar, and cornstarch until all of the berries are well coated. Evenly distribute the strawberries, chocolate, and Nutella between all 8 pieces of puff pastry, making sure to keep the filling a little closer to one corner. Fold the other corner over the filling, making sure to keep the filling tucked inside, and crimp the edges with a fork to seal.
Brush the top of each turnover with the egg white and place the turnovers onto the prepared baking sheet. I usually bake these in two separate batches. Bake at 400°F for 15-18 minutes or until puffed and lightly golden brown. Remove from the oven and allow to cool for about 10 minutes.
To make the glaze:
Add the chopped chocolate and Nutella to a microwave safe bowl. Microwave in 20-30 second increments, making sure to stir well after each increment, until melted and smooth. Top each turnover with the glaze.