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
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.
Recipe shared from: http://www.bhg.com/recipe/strawberry-chocolate-turnovers/