Easy Mascapone, Chocolate & Strawberry Jam Stuffed Turnovers


1-17.3 ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions

1/3 cup mascarpone cheese or cream cheese, softened

1/3 cup strawberry jam

4 ounces milk chocolate, chopped

1 egg, lightly beaten

2 tablespoons sliced almonds

Coarse sugar

2 ounces milk chocolate, melted (optional)


Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.

Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.

Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate.

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