Chocolate Raspberry Turnovers - flaky pastry dough stuffed with dark chocolate and fresh raspberries. This simple recipe is ready in under 30 minutes.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
Mix together egg, water, and vanilla extract, then set aside.
On a floured surface unfold the pastry sheet and roll out into a rectangle. Cut each sheet into 3 strips, then cut into 9 squares.
Place 4 fresh raspberries and 1-2 teaspoons of chocolate chunks, on half of the square and fold over and pinch closed with a fork.
Place on a baking sheet and brush with egg wash. If you desire, sprinkle tops with sugar.
Bake for 20 minutes or until golden brown. Remove from oven and cool. Make glaze if desired while they cool.
Make the glaze by stirring the cream, powdered sugar, and vanilla together. Once scones have cooled, pour the glaze on top of the scones.