I finally cleaned out my fridge freezer last week and came across some packages of puff pastry that needed to be used. This chocolate chip peanut butter puff pastry turnover recipe is the result and, let me tell you, it’s a keeper! If you like chocolate and peanut butter mixed together, you’ll love this sweet treat. And whipping it up takes no time at all … which is always the best kind of recipe to me!
Let sheets of puff pastry thaw on the counter for about 40 minutes {as the package directs}. Once thawed, split each sheet along the fold into three pieces and lay them on a cookie sheet.
Slather half of each sheet with peanut butter. Don’t be skimpy … if you use a thin layer the flavor will be really weak. Don’t spread it right to the edges because you need room to seal the pastry.
Sprinkle a fair number of chocolate chips over top. I like to use mini chocolate chips because they melt well but any chocolate chips will work.
Fold the puff pastry over, short end to short end, and crimp the edges by pressing down with a fork until they’re sealed. Brush lightly with an egg white wash {it’ll give the puff pastry a golden color when baked}. Bake at 400 degrees for 15 minutes.
When the turnovers come out of the oven, allow them to cool for 10-15 minutes …
… then serve. I like to cut them in half and serve a triangle to each person but be prepared for them to go quickly. The flavor is delicious and this recipe will become a go-to treat.
What’s your favorite flavor combination?
I have puff pastry waiting in my freezer – it is absolutely getting stuffed with peanut butter and chocolate chips!