Chocolate Raspberry Puff Pastry Turnovers

Preheat oven to 400 F.

Roll each sheet of thawed puff pastry on a lightly floured surface, into an 8″ x 12″ rectangle. Use a pizza cutter or a sharp knife to cut each rectangle into 6 pieces, each piece measuring approximately 4″ square. Transfer each square to a parchment lined baking sheet and set aside.

In a small bowl, mix together the softened cream cheese and icing sugar until smooth. Place a spoon full of the cream cheese mixture into the center of each square, spreading slightly.

Place 5 or 6 fresh raspberries over the cream cheese in the center of each square, and sprinkle with chocolate chips. Grab one corner of the pastry dough and fold the pastry diagonally over to the other corner to form a triangle. Press the edges firmly together and use a lightly floured fork to seal. Use a sharp knife to lightly score the two seamed edges, which will allow for some expansion during baking, and make a couple of slits in the top for ventilation.

In a small bowl whisk together the egg and water. Using a pastry brush, brush a thin layer of egg wash over each pastry triangle. Sprinkle with coarse sanding sugar. Bake for 20 minutes or until golden brown. Remove from oven and allow to sit for a couple of minutes before serving.