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Chocolate Almond Turnovers by Felix & Greg

Let's do some quick chocolate math;

chocolate + almond paste + puff pastry = chocolate for breakfast (or any other time)

This recipe is another quick and impressive time saving bake that uses frozen puff pastry.  You could make your own puff pastry but no one says you have to.  And no one will know if you don't.  They will be too busy stuffing their happy faces and swooning over their sublime turnover to ask "is this puff pastry made from scratch?" 

Chocolate Almond Turnovers 


1 pkg puff pastry dough (two sheets), about 1 lb total, thawed
4 oz almond paste
3 c 55% dark chocolate buttons
1 egg, beaten
½ c toasted almonds
powdered sugar, for garnish



Preheat oven to 400°. Thaw puff pastry according to package directions. Have a parchment-lined sheet pan ready and all ingredients in place and at hand (mise en place).

Cut pastry into squares, roll approx. ½ ounce of almond paste between your fingers briefly and place on one half of each square.

Place on parchment or baking mat on sheet pan. Brush tops of all turnovers with egg wash. Bake 15 min, rotate pan and bake another 5-8 minutes until deep golden brown and pastry edges are fully puffed. Let cool on pan until room temp.

Melt 1/2 cup of chocolate buttons in microwave in short 10 second bursts, then drizzle over turnovers. Top with almonds, and dust lightly with powdered sugar. Serve immediately or within a few hours from baking (puff pastry is best when fresh).