Chocolate Nutella Turnovers

• 1/2 boxes Pepperridge Farm Puff Pastry, 1 Sheet, Thawed
• 1-1/2 cup Chocolate Chips, Divided
• 1/2 cups Nutella
• 1 whole Egg
• 1 Tablespoon Water
• 2 Tablespoons Slivered Almonds
• 1 Tablespoon Shortening, Such As Crisco

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Stir together 1 cup chocolate chips and the Nutella.
3. On a floured surface, roll out the puff pastry into a 12 x 12 inch square. Use a pizza cutter to cut into 9 squares.
4. With a fork, whisk together the egg and water. Using your finger, apply the egg wash to 2 adjacent sides of each square.
5. Add 1 heaping tablespoon of the chocolate/Nutella mixture to the middle of each square. Fold over to make triangles and press to seal edges.
6. (There will be some of this mixture leftover. What happens in the kitchen, stay in the kitchen.)
7. Brush the top of each turnover with egg wash. Sprinkle with the slivered almonds. Bake for 15 minutes.
8. Meanwhile, melt the remaining chocolate chips and the shortening in the microwave on 50% power in 30-second intervals. Stir after each interval until melted. Set aside.
9. Remove the turnover from the oven and place on a cooling rack for 10 minutes.
10. Spoon the melted chocolate into a quart-sized freezer baggie (a storage baggie might burst) and snip a hole in one corner. Squeeze over the turnovers in a decorative pattern.

pastry, chocolate chips, nutella, egg, water, shortening

Taken from tastykitchen.com/recipes/breakfastbrunch/chocolate-nutella-turnovers/ (may not work)