Nutella Turnovers

Over the weekend, I needed something chocolate-y, but something pastry-like as well. Pastries are definitely a weakness with me - when I walk into a bakery, which I don't do often for this very reason - it's like all reason and restraint escape panting through the door wondering how they go there in the first place. When my eyes land on puff pastry, almond paste, chocolate, croissants, danishes, cannoli...well, good grief, I can't go on because I'd like my reason and restraint to be here for the day. So, I peered in my pantry and freezer and saw puff pastry and Nutella. Puff pastry and Nutella? I mean, how can you go wrong? Ignore the calorie intake on this one, or be really good, and just eat one, but eat these...they are delicious! You don't need much - just a box of frozen puff pastry, thawed, a jar of nutella, and an egg. That's all it takes to whip these babies up. Good for breakfast (please have some fruit with it), a snack or a dessert, these turnovers are just a treat. But they are addicting, so only make enough for everyone to have one so they don't lie around the house tempting you. Unless you like that kind of thing.

Nutella Turnovers
Ingredients:
4 tbs Nutella
1 pkg frozen puff pastry, thawed
1 egg, beaten

1. Preheat oven to 400 degrees. Line your baking sheet with parchment paper or Silpat, or butter the pan. Without rolling out the pastry, cut into four equal squares. One box usually contains two sheets of puff pastry, so you will have 8 total pieces of pastry once everything is cut. Place on the baking sheet.

2. Crack the egg in a separate dish and mix it up. Using a pastry brush, brush the egg wash over each puff pastry square...just the side that is facing up.

3. Put 1/2 tbs of Nutella in the center of each pastry. Pull over the bottom right-hand corner to the top left-hand corner and seal with your fingers. Brush the tops with egg wash. Using a knife, cut a small slit in the top of the pastry to let the air escape.

4. Put in the oven for 15-18 minutes. If using two pans, rotate them during the cooking process to ensure even browning on your pastries. Let cool for 10 minutes before eating...the filling will be HOT.