Some days you just really need some chocolate. For breakfast. Today is one of those days. Luke and I had a rough night last night in which neither of us slept very much at all. So I’m tired, and maybe a little cranky, and a chocolate turnover seems like a much better option to me right now than my usual breakfast. Melted dark chocolate wrapped in a buttery, flaky, sugar-dusted and chocolate-drizzled pastry shell. Like biting into a slightly less decadent molten lava cake. Healthy? Not so much. But delicious, yes.
The Pastry Crust
For today’s recipe you have a few options for your pastry. If you’re feeling a little lazy you can use store-bought puff pastry (no judgement here, after last night I’m just about ready to grab store-bought crust myself). You’ll need to thaw it according to the package instructions before using it. If you’re feeling a bit more ambitious, I highly recommend you either make your own pastry using my puff pastry recipe or using a double-batch of my foolproof easy pie crust recipe. Puff pastry is what I use when I make cheese danish and is the classic choice for turnovers (like the kind you’d find in an Arby’s). It gives the turnovers a lot of height and light, flakey layers. However, my preference is to use my pie dough instead. It’s a bit simpler and I love the buttery, flakey taste, even if the turnovers don’t get nearly the same height. I use it for my apple turnovers and for my strawberry pop tarts, it’s got a great taste and is so easy to work with. You can’t go wrong with any of the above choices, though. You’ll make the pastry dough according to the recipe instructions, then let it chill as indicated before beginning.
How to Make Chocolate Turnovers
Once you’ve selected your pastry and have either thawed or chilled it accordingly, it’s time to actually prepare the turnovers. If you’d like, you can also drizzle the turnovers with a simple chocolate glaze. Did you know that at Arby’s the “official” number of stripes on a turnover is 7-9? I worked at one during high school/college (it’s where I met Zach!) and iced hundreds of turnovers in my day. I might have been reprimanded more than once for doing too many stripes… I like a lot of icing on my turnovers!
Storing
Chocolate turnovers are best served fresh, still warm from the oven. However, if you need to save them you may store in an airtight container at room temperature for up to three days. I still recommend heating before enjoying, especially since the chocolate is so much better melt-y and warm!
More Recipes to Try:
Cherry Cheesecake Turnovers Chocolate Muffins Chocolate Sweet Rolls Fruit Tart
Enjoy! This recipe was originally published 05/11/2016. Photos, text, and recipe updated and video added 09/01/2020. Original photos below:
