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Chocolate Raspberry Turnovers
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Chocolate Raspberry Turnovers - flaky pastry dough stuffed with dark chocolate and fresh raspberries. This simple recipe is ready in under 30 minutes.

Course: Breakfast
Cuisine: American
Servings: 18
Calories: 200 kcal
Author: Sandra
  • 1 box Puff Pastry Sheets comes with 2 sheets
  • 72 fresh raspberries (2 boxes)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 18 teaspoons chocolate chips
  • 1 1/2 tablespoons heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon clear vanilla extract or almond extract
  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.

  2. Mix together egg, water, and vanilla extract, then set aside.

  3. 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.

  4. 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.

  5. Place on a baking sheet and brush with egg wash. If you desire, sprinkle tops with sugar.

  6. Bake for 20 minutes or until golden brown. Remove from oven and cool. Make glaze if desired while they cool.

  1. Make the glaze by stirring the cream, powdered sugar, and vanilla together. Once scones have cooled, pour the glaze on top of the scones.

Nutrition Facts
Chocolate Raspberry Turnovers
Amount Per Serving
Calories 200 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 75mg 3%
Potassium 32mg 1%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g 4%
Vitamin A 0.9%
Vitamin C 2.5%
Calcium 1.3%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.