Recipe: Chocolate Triangles, Chocolate Bundles and Hershey Chocolate Turnovers

CHOCOLATE TRIANGLES
Source: Pepperidge Farms
Makes 16

1 (17.3 oz.) pkg. Pepperidge Farm Puff Pastry Sheets (2 sheets)
2 egg yolks, beaten
2 tsp. water
3/4 cup semi-sweet chocolate pieces or chunks
Confectioners' sugar

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle.

Heat the oven to 375 degrees F.

Beat the egg yolks and water in a cup with a fork.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 16-inch square. Brush the pastry lightly with some of the egg mixture. Cut the pastry sheet into 16 (4-inch) squares.

Put 1 tsp. chocolate pieces onto the center of each square. Fold the pastry over the filling to form a triangle and press the edges together to seal. Press the sealed edges with the tines of a fork. Prick the center of each triangle. Repeat with remaining pastry and chocolate pieces. Put triangles on a shallow-sided baking pan. Brush triangles with egg mixture. Freeze triangles for 15 minutes or until firm. Put triangles on 2 ungreased baking sheets.

Bake for 15 minutes or until the triangles are puffed and golden. Remove the triangles from the baking sheet and cool slightly on wire rack. Sprinkle triangles with confectioners' sugar. Serve warm.

VARIATION:

CHOCOLATE-RASPBERRY TRIANGLES:
Put 1 fresh raspberry with the chocolate pieces on the center of each pastry square before folding.

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CHOCOLATE BUNDLES
Source: Pepperidge Farms
Makes 9 bundles

1/2 pkg. Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/4 cup chopped walnuts
Confectioners' sugar

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.

Mix chocolate pieces and walnuts; set aside.

Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut into 9 (4-inch) squares. Place about 2 tbsp. chocolate mixture in center of each square. Brush edges of squares with water. Fold corners to center on top of filling and twist tightly to seal. Fan out corners. Place 2-inches apart on baking sheet.

Bake 15 minutes or until golden. Remove from baking sheet. Cool on wire rack 10 minutes. Sprinkle with confectioners' sugar.

VARIATION:

For large bundles, cut pastry into 4 (6-inch) squares and place about 1/3 cup chocolate mixture in center of each. Proceed as directed. Makes 4 bundles.

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CHOCOLATE TURNOVERS
Source: Hershey
Makes 18 servings

2 cups (12-oz. pkg.) Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips, divided use
1 teaspoon ground cinnamon
1 (17.3 oz.) package frozen puff pastry, thawed (2 sheets)
1 egg, beaten with 2 teaspoons water
1 1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

Heat oven to 400 degrees F.

Combine 1 1/2 cups chocolate chips and cinnamon in small bowl; set aside.

Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4-inch squares. Place 1 heaping tablespoon chip mixture onto center of each square. Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.

Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack.

Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Drizzle melted chocolate over each turnover.

VARIATION:

CINNAMON TURNOVERS:
Omit chocolate chips and ground cinnamon. Use 1 2/3 cups (10 oz. pkg.) HERSHEY'S Cinnamon Chips. Reserve 1/3 cup cinnamon chips for drizzle; use 1-1/3 cups chips for filling turnovers. Follow directions given for Chocolate Turnovers.