Chocolate Pocket Pastry Turnovers

• 1 sheet of frozen puff pastry, thawed according to directions (9 1/2" square)
• 1 egg yolk
• 2 tablespoons heavy cream
• 2 12 ounces semisweet chocolate, finely chopped
• 2 14 teaspoons blanched almonds, finely chopped

1. Heat oven to 400.
2. Place pastry on lightly floured surface,& sprinkle with a little flour.
3. Roll out to form 12-inch square,& brush away excess flour.
4. Trim edges making a perfect square,cut the pastry to nine 3 1/2-inch squares.
5. Transfer them to parchment-lined baking sheet.
6. In a small bowl,whisk egg yolk& the heavy cream.
7. Neatly brush a little of the egg wash along 2 of the edges of each square.
8. Place the chocolate (divided equally)& 1/4 teaspoon of the almonds on each square.
9. Fold down the unwashed edges to close the chocolate,forming a triangle.
10. Gently,yet firmly,using fingers,press the pastry edges together to sealing them.
11. Put the baking sheet in the freezer for 20 minutes,or until chilled throughly.
12. Remove from the freezer,brush the tops of the turnovers with the remaining egg wash.
13. Bake until they are puffed& golden,approximately 15 minutes.

pastry, egg yolk, heavy cream, chocolate, blanched almonds

Taken from www.food.com/recipe/chocolate-pocket-pastry-turnovers-34847 (may not work)