246 – Chocolate Chaussons / Turnovers Homemade Recipe / شاوسن الشوكولاته
- Puff Pastry (you can purchase from the frozen section)
- Chocolate filling: 1/2 cup cream cheese + 1/2 cup chocolate spread (like Nutella)
- Raspberry filling: 1/2 cup cream cheese + 2 tablespoons raspberry jam
- All-purpose white flour
Step 1: Preparation
1- Preheat oven to 400 F / 200 C
2- Make the filling by mixing the cream cheese with the chocolate spread (like Nutella), or cream cheese with jam, or any other filling of your choice. Be creative!
3- In a bowl, using a fork, lightly beat the egg with a little bit of water. This will be used to brush the pastry.
Step 2: Shaping the chaussons (turnovers)
1- Sprinkle flour on your work station and your rolling pin.
2- Roll the puff pastry (not too thin). If the pastry is too sticky put it back in the fridge for a few minutes before working with it again.
3- Using a cup or a empenada mold, cut circle.
4- Put 1/2 tablespoon of filling in the center of the pastry circles (or course the amount of the filling in the center depends on the size of the pastry circles).
5- Brush the sides of the pastry circles, around the filling, with the egg wash.
6- If you have the empanada mold, you would do step 4 and 5 while the pastry circle is in the mold, then close the mold, press, to get the empnada shape. If you don’t have the mold, fold the circle in half to enclose the filling, press the edges with your thumb to make sure it’s closed, then use a fork to print the edges.
7- Place the pastry on a baking pan covered with parchment paper.
8- Brush all the top surface of the pastry with the egg wash.
Step 3: Baking the Chaussons
1- Place the chaussons / turnovers in the freezer for 10-15 minutes before baking. The pastry will be more crispy if it’s baked when it is cold.
2- Bake the chaussons / turnovers in the oven for around 15-20 minutes until they become puffed with a golden brown color.
3- Remove from the baking pan, let cool down a bit, and serve warm!