Mini Raspberry-Chocolate Turnovers

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a lightly floured surface.

Cut the pastry into squares, about 4 inches each.

In a bowl, combine raspberries, sugar, and cornstarch.

Add vanilla extract to the raspberry mixture and stir gently.

Place a spoonful of the raspberry mixture in the center of each pastry square.

Chop the dark chocolate and sprinkle it over the raspberry filling.

Fold the pastry over to form a triangle and press the edges to seal.

Beat the egg with milk and brush the mixture over the tops of the turnovers.

Place the turnovers on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until golden brown and puffed.

Remove from the oven and let cool slightly.

Dust with powdered sugar before serving.

Spice Level:

Allergens