Chocolate Turnovers - pastry sheets

Method

• Adjust oven racks to the upper and lower middle positions and heat the oven to 425 degrees.
• Working with one sheet at a time on a lightly floured work surface, trim the puff pastry sheets to 9- by 9-inch squares, then cut each sheet into nine 3-inch squares.
• Working with one square of dough at a time, place a portion of chocolate onto the lower corner, brush two edges of the dough with beaten egg, and fold the dough in half diagonally to form a turnover.
• Place each turnover on a parchment-lined cookie sheet, spacing them about 2 inches apart (about 9 per sheet).
• Brush the dough tops with egg wash.
• Bake until golden brown, switching and rotating cookie sheets halfway through baking to ensure even browning, about 15 minutes.
• Cool the turnovers briefly.
• Sprinkle with confectioners' sugar, if desired, and serve immediately.