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5 from 2 votes

Chocolate Raspberry Turnovers

Chocolate Raspberry Turnovers - flaky pastry dough stuffed with dark chocolate and fresh raspberries. This simple recipe is ready in under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 200kcal
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


  • 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.


Calories: 200kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.9mg