Loaded Chocolate Hazelnut Liquor Turnovers

If you’re a fan of rich, decadent pastries that blend the elegance of European baking with bold, indulgent flavors, then these Loaded Chocolate Hazelnut Liquor Turnovers are an absolute must-try. Imagine flaky, golden puff pastry encasing a luscious filling of chocolate-hazelnut spread infused with a splash of fine liquor—each bite delivers a symphony of textures and tastes. These turnovers are perfect for brunch gatherings, dessert tables, holiday feasts, or simply as a luxurious treat to elevate your afternoon coffee ritual. They’re surprisingly easy to make yet look and taste like they came from a high-end patisserie. Whether you’re impressing guests or treating yourself, these turnovers promise an unforgettable experience.

The History

Turnovers have a storied history dating back to medieval Europe, where they were known as “jumbles” or “coffins”—not because they were grim, but because the pastry acted as a protective shell (a coffin) for savory fillings. Over centuries, the concept evolved into what we now recognize as sweet turnovers, especially popular in French, British, and American baking traditions. The classic version often features fruit preserves, but modern interpretations have pushed the boundaries, embracing richer ingredients like chocolate, nuts, and spirits.

The combination of chocolate and hazelnuts is deeply rooted in Italian culinary tradition, most famously embodied by gianduja, a smooth paste made from roasted hazelnuts and chocolate, which later became the basis for commercial spreads like Nutella. Adding liquor—such as Frangelico, rum, amaretto, or even bourbon—elevates this pairing to a more adult, sophisticated level. This recipe honors those traditions while giving them a contemporary twist: combining the flakiness of a classic turnover with the deep, nutty richness of chocolate-hazelnut spread and the warmth of premium liquor. It’s a celebration of global flavors wrapped in buttery pastry perfection.

Ingredients Breakdown

To create these loaded turnovers, each ingredient plays a crucial role in building layers of flavor, texture, and aroma. Here’s a detailed breakdown:

Puff Pastry Sheets: The foundation of any great turnover. Store-bought frozen puff pastry (like Dufour or Pepperidge Farm) works beautifully—just ensure it’s thawed according to package instructions. For the best results, opt for all-butter puff pastry, which delivers superior flakiness and richness.
Chocolate-Hazelnut Spread: Use a high-quality brand such as Nutella, homemade gianduja, or artisanal spreads with real hazelnuts and minimal additives. Avoid overly processed versions with hydrogenated oils for optimal flavor and consistency.
Liquor: Choose a nutty or warm-flavored spirit like Frangelico (hazelnut liqueur), Amaretto (almond), dark rum, or even Irish cream. The alcohol enhances the depth of flavor and adds a subtle kick that balances the sweetness. Non-alcoholic substitutes include vanilla extract, espresso, or flavored syrups.
Chopped Roasted Hazelnuts: Adds crunch and intensifies the nutty essence. Lightly toast them for extra aroma before chopping.
Semi-Sweet or Dark Chocolate Chunks: Melts slightly during baking, creating gooey pockets within the filling.
Brown Sugar: Deepens the caramel notes and complements the liquor’s complexity.
Vanilla Extract: Enhances overall sweetness and rounds out the flavor profile.
Egg Wash: A mixture of beaten egg and a splash of milk or water gives the turnovers a glossy, golden finish when baked.
Confectioners’ Sugar (for dusting): Provides a delicate sweetness and elegant presentation.
Optional Add-ins: Mini marshmallows (for s’mores vibes), orange zest (for brightness), sea salt flakes (for contrast), or crushed cookies (like biscotti) for added texture.

Step-by-Step Recipe

Thaw the Puff Pastry: Remove two sheets of puff pastry from the freezer and let them thaw at room temperature for about 30–45 minutes, or per manufacturer’s instructions. Do not let them become too soft or sticky—just pliable enough to cut and fold.
Preheat Oven & Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare the Filling: In a medium bowl, combine 1 cup of chocolate-hazelnut spread, 2 tablespoons of your chosen liquor, 2 tablespoons of chopped roasted hazelnuts, 2 tablespoons of mini chocolate chunks, 1 tablespoon of brown sugar, and ½ teaspoon of pure vanilla extract. Mix well until smooth and fully blended. Taste and adjust—add more liquor for potency or more nuts for crunch.
Cut the Pastry: Unroll the thawed puff pastry sheets and cut each into four equal squares (you’ll have eight total). If desired, use a ruler and sharp knife for precision, or a pizza cutter for ease.
Fill the Squares: Place about 1½ tablespoons of the chocolate-hazelnut mixture onto the center of each square, being careful not to overfill (this can cause leaks during baking).
Fold and Seal: Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal completely—this prevents bursting. Alternatively, use your fingers to crimp the edges decoratively.
Chill Briefly (Optional but Recommended): Place the assembled turnovers on the baking sheet and refrigerate for 10–15 minutes. This helps maintain shape and improves flakiness during baking.
Apply Egg Wash: Whisk together 1 large egg and 1 tablespoon of milk or water. Gently brush the tops of each turnover with the egg wash, avoiding the edges if they’ve already been sealed. This will give them a beautiful golden sheen.
Bake: Bake in the preheated oven for 20–25 minutes, or until puffed, deeply golden brown, and crisp. Rotate the pan halfway through for even browning.
Cool Slightly: Allow the turnovers to cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re best served warm but not scalding hot—this allows the filling to settle slightly without oozing out.
Dust and Serve: Just before serving, lightly dust the tops with confectioners’ sugar using a fine mesh sieve. For extra flair, drizzle with melted chocolate or serve with whipped cream, vanilla ice cream, or a side of fresh berries.

Tips

Don’t Overfill: Excess filling leads to leakage and messy baking. Stick to 1½ tablespoons per turnover.
Seal Tightly: Crimp the edges thoroughly. You can also moisten the edges with a bit of water before pressing to help them stick better.
Use Cold Ingredients: Keep the pastry and filling chilled until ready to assemble. Warm pastry is harder to work with and may absorb too much filling.
Bake Immediately After Assembly: Once shaped and brushed, bake right away for maximum rise and layer separation.
Check for Doneness: The turnovers should sound hollow when tapped lightly on the bottom. If underbaked, they may be doughy inside.
Storage Tip: While best fresh, unfilled pastry squares can be pre-cut and frozen. Assemble and bake straight from frozen—just add 3–5 minutes to baking time.
Reheating: Revive leftovers in a toaster oven or conventional oven at 350°F for 5–8 minutes. Avoid microwaving—they’ll lose their crispness.

Variations and Customizations

These turnovers are incredibly versatile—here are some creative twists to suit different tastes and occasions:

Spiced Version: Add a pinch of cinnamon, nutmeg, or cardamom to the filling for a warm, autumnal vibe.
Salted Caramel Swirl: Swirl in a spoonful of

Share
Tweet
Pin1
1 Shares