Chocolate-Hazelnut Turnovers

Bite-size nibbles are always a hit, but pair hazelnut-cocoa spread with fresh pears, and you've got something extra special.

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Servings 8

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( 17 ) Ratings

17 Ratings

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ingredients 5
Prep Time 35 min
Total Time 35 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4: cup hazelnut spread with cocoa (from 13-oz jar)

2: tablespoons chopped hazelnuts

1/2: ripe medium pear, peeled, cored, chopped

1: teaspoon powdered sugar

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Directions

1 Heat oven to 375°F.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3 Press each rectangle to make 8x4-inch rectangle. Cut each rectangle into two 4-inch squares.
4 Spoon about 1/2 tablespoon hazelnut spread onto center of each square; spread to within 1/2 inch of edges. In small bowl, gently stir together hazelnuts and chopped pear. Spoon 1/8 pear mixture over hazelnut spread on each square. Fold corners over filling, forming triangles; press edges with fork to seal. Place on ungreased cookie sheet. Prick tops of each with fork.
5 Bake 12 to 15 minutes or until golden brown. Sprinkle powdered sugar over warm turnovers. Serve warm, or cool completely before serving.

EXPERT TIPS

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Expert Tips

Hazelnut-cocoa spread originated in Europe. Rich and sweet, it is used in much the same way we use peanut butter. Several brands are imported to the United States and are available in large grocery stores. Look for it by the peanut butter.