Chocolate Hazelnut Turnovers

Recipe

ingredients	preparation
170g PRN-AC-A087801 170g 1-2 sheets 1 each as needed NAN-CR-A096001 as needed	Mix the hazelnut praline and cream cheese together until well blended. Meanwhile, cut the puff pastry into rounds. Place a spoonful of the hazelnut praline mix into the center of each puff pastry round. Top the filling with a small amount of dark chocolate (5-10 chips/wafers) and then brush a light layer of water around the edges of the puff pastry round. Pinch the edges shut and if you like, seal the pinch with the edge of a fork. Mix a ½ tsp of water with the egg and beat until it is smooth. Cut a slot in the center of the turnover to release steam and then brush the turnovers with the egg wash (egg/water). Sprinkle hazelnut brittle crunch on top. Bake for 20-25 minutes at 380 degrees F.

ingredients

preparation

Mix the hazelnut praline and cream cheese together until well blended.
Meanwhile, cut the puff pastry into rounds.
Place a spoonful of the hazelnut praline mix into the center of each puff pastry round.
Top the filling with a small amount of dark chocolate (5-10 chips/wafers) and then brush a light layer of water around the edges of the puff pastry round.
Pinch the edges shut and if you like, seal the pinch with the edge of a fork.
Mix a ½ tsp of water with the egg and beat until it is smooth.
Cut a slot in the center of the turnover to release steam and then brush the turnovers with the egg wash (egg/water).
Sprinkle hazelnut brittle crunch on top.
Bake for 20-25 minutes at 380 degrees F.