chocolate turnovers

* adapted from a recipe by martha stewart

1/2 package puff pastry
3 tablespoons heavy cream or milk
9 pieces chocolate - bite sized (any kind you like)
4 ounces chocolate - bittersweet, semi-sweet or white

directions:
1. Preheat oven to 400F. Roll out puff pastry on a lightly floured surface to form a 12-inch square (it should be approximately 1/16" thick). Brush away excess flour.

2. Cut pastry into 3" squares and transfer to a parchment-lined baking sheet.

3. Pour milk or cream into a small bowl and brush two adjacent edges of each square with it. Place a piece of chocolate just below the centre of each square and fold down the unwashed corners to enclose the chocolate (forms a triangle). Gently but firmly press down to seal.

4. Freeze for 20 minutes (or until chilled) and then brush with remaining milk wash. Bake until puffed and golden brown, about 15 - 20 minutes.

5. Allow to cool completely. While covering one half of turnover, sift icing sugar and or cocoa powder over other half. Serve.

notes: