Chocolate Turnovers

Ingredients:

FILLING:

  • 4 oz. cream cheese, at room temperature
  • 1/2 C. powdered sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 C. BAILEYS® baking chips, divided (1 bag)

TURNOVERS:

  • 2 sheets of puff pastry, thawed
  • 1 lg. egg, beaten

GLAZE:

  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. kosher salt

Directions

Filling:

In the bowl of a stand mixer, combine the cream cheese, powdered sugar, egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.


Turnovers:

Preheat the oven to 375° F. Cut each sheet of puff pastry into four equal squares, giving you a total of eight squares. Lay one square in front of you and use a pastry brush to coat all four edges with the beaten egg.
Place a heaping teaspoon of cream cheese filling on one of the corners of dough, leaving a ½-inch space on the edge of the puff pastry square. Spread the filling out slightly with the back of the spoon.


Sprinkle a tablespoon of BAILEYS® baking chips in the center of the cream cheese filling.


Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal the edges.
Place the assembled turnover onto a parchment lined baking sheet.
Repeat with the remaining squares of dough. Brush the tops of turnovers with remaining beaten egg. Bake at 375° F for 25 to 30 minutes, until the turnovers have puffed up and the tops of the turnovers are golden brown. Remove from the oven and allow to cool.

Glaze:

Combine the butter, powdered sugar, BAILEYS® Original Irish Cream Liqueur, vanilla and salt in a medium bowl.


*For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur. Melt remaining BAILEYS® baking chips and pipe onto turnovers.