Chocolate Raspberry Turnovers

Preparation

1. Step 1

   Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

   Step 2

   Line 2 large baking sheets with parchment paper.

   Step 3

   Roll out 1 puff pastry sheet into a 12-inch square on a lightly floured surface with a floured rolling pin, then brush off excess flour from both sides. Cut into 16 squares.

   Step 4

   Whisk together egg and a pinch of salt. Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.

   Step 5

   Bake pastries, switching position of sheets halfway through baking, until golden and cooked through, about 20 minutes. Cool on sheets on racks 5 minutes. Serve warm.