Chocolate Raspberry Cheesecake Turnovers

• porzioni: 16 servings
• tempo di preparazione: 25 minutes
• tempo totale: 50 minutes

Ingredienti

4 ounces cream cheese, (softened)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

2 sheets puff pastry, (thawed from frozen)

8 (1 ounce) squares of chocolate, (cut in half)

2 cups fresh raspberries

1 egg + 1 teaspoon water, (beaten together for egg wash)

powdered sugar, (for sprinkling)

½ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon heavy cream

1 tablespoons milk

Istruzioni

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Place the cream cheese in a bowl. Add in the sugar and vanilla extract. Beat with an electric mixture until combined and creamy.

Cut each sheet of puff pastry into 8 pieces. In the center, add a spoonful of the cream cheese mixture, add on a square of chocolate. Add 2 or 3 fresh raspberries. Brush the edges with the egg wash. Fold one corner to meet the other (so you have a triangle) and press the edges together with a fork to seal them. Repeat with remaining squares.

Brush the triangles with the egg wash. Place the sheet in the oven and bake the triangles for 20 to 25 minutes, until golden brown. Let cool for 5 to 10 minutes.

Drizzle with the vanilla glaze and sprinkles with powdered sugar. Serve immediately.

vanilla glaze

Whisk together the ingredients until smooth. If the mixture is still too thick, whisk in more milk, 1 teaspoon at a time.