3 Ingredient Chocolate Raspberry Turnovers

3 Ingredient Chocolate Raspberry Turnovers are perfect for Valentine’s Day or any day you fancy something not only sweet, but downright indulgent.

With only 3 ingredients and a little bit of creativity, other desserts will pale in comparison!

Want to impress your sweetheart? This is an economical and easy sweet treat to assemble for Valentine’s Day!

You read it correctly – 3 ingredients. Well, and a baking sheet, cooking spray, and some parchment paper, but yes…3 main things required to pull this EASY recipe off. As I have said in the past, I am NOT a baker. There is however, something that intrigues me about recipes requiring so few ingredients. Like…are they even tasty??

In this recipe even the method for is a cinch. The caveat? These sweet treats in their tiny packages require TIME. Working with frozen puff pastry dough or phyllo dough always takes time. In the case of phyllo, each pastry sheet is super thin and very fragile.

BUT, after working with the stuff, I am here to tell you that it’s also very forgiving. 3 Ingredient Chocolate Raspberry Turnovers were a HUGE hit in my house, and I am surmising they’ll be just as popular in yours…

I almost always prepare a recipe two to three times before I have it the way I want it. And, it has to ‘pass’ with my family. This recipe however, I made only once. I traversed this method for these sweet tiny turnovers only once because they were perfect the first time I assembled them. Clumsy to assemble, but very, very perfect.

I video taped my progress, and you will see in the above video that my phyllo sheets were tearing and shredding even before I began to work with them. I assumed I was doomed to fail, but was not about to sacrifice the hankering for something sweet I had developed that day. If they did not make it up on Not Entirely Average, they’d just be one more example of how poor a baker that I am. WRONG!

Every time I view these photos, I can hardly believe how pretty these turned out. This was after all, the first time I worked with phyllo dough sheets. They were not as challenging as I assumed they’d be.

I am a sucker for a chocolate and raspberry dessert. If you do not believe me, simply look back at previous dessert recipes. My Chocolate Raspberry Tart from May, 2020. This dessert tops my all time most popular posts list. The recipe has already received well over 100,000 views. I attribute that to the ingredients. Fresh raspberries, chocolate chips, heavy cream…a food lovers dream come true.

And while I kicked around the notion of creating a Valentine’s Day post showcasing a chocolate puff pastry and chocolate chips, it dawned on me that I could get farther by adding a complimentary flavor. Cream cheese? Raspberry jam? Nutella?

Puff pastry recipes and phyllo dough recipes are fun for me. Fun that is, because I have conquered my fear of working with phyllo. So, how about some raspberries??? The rest is a cake walk.

I use two kinds of chocolate for my turnovers. The first is a dark chocolate raspberry flavored bar which I grate. The next is an 18 piece box of milk chocolate truffles. I combine the two inside each turnover with a single red raspberry and garner perfection. Click above images for pricing.

Here are a few points I will offer to ensure your raspberry chocolate turnovers emerge from your oven perfect and in mere minutes.

1. Must preheat oven. Should be a given, but I will get the questions about why the chocolate did not melt…you’ve got to preheat that oven.
2. Melted butter tastes better. I will explain in the recipe card how to get the phyllo to work for you. I will also tell you to use cooking spray to achieve this. BUT…butter tastes better. If you have unsalted butter and want to make this little raspberry turnovers recipe the absolute best, melt that butter and grab your pastry brush. No egg wash required either. Butter will do the job.
3. Berry turnovers tend to leak. Personally, I think it makes them look so pretty. Baked to a tantalizing golden brown with juice seeping from the creases is simply mouthwatering. I do however want the majority to remain inside this genius chocolate raspberry puff pastry masterpiece. So, I freeze my fresh raspberries for about 10 minutes before assembling the turnovers. It keeps things clean with just a hint of that secret filling making its debut before the first bite! I have been asked if you can freeze puff pastry with fillings inside. I believe the answer to be ‘yes,’ however I have not tried it, so cannot say if it would impact the finished product.
4. You must work on a lightly floured surface unless… I get away with not having to use flour by flipping a nonstick baking sheet over and working on the back. If going the flour route, use sparingly. You do not need much at all.

There is no pattern to my drizzle, and that is intentional. I want my dishes and my baked goods to look homemade. Very imperfect and almost rustic. There is something so special in both the taste as well as the visual in things homemade. It is my opinion that people are more deeply appreciative of ‘all things homemade.’

What Is The Best Chocolate To Use In Chocolate Raspberry Turnovers?

In the recipe shown here, I am using a combination of two different chocolates. The first chocolate is a Lindt Lindor Truffle. It comes in 18 little pieces and is a superior melty chocolate which will not harden as the pastry cools.

The other chocolate is Ghirardelli’s Intense Dark Raspberry Radiance. Tastes of raspberry and melts well. A combination of the two, combined with a single plump (cold) raspberry makes for an intense creamy turnover middle.

It is my thought that you can use most any chocolate that strikes your fancy. I would still try to make that chocolate a semi sweet or milk chocolate and dark chocolate combination so you get the chocolate flavor intended.

Should I Use Puff Pastry or Phyllo Dough?

Phyllo dough is made by rolling and stretching the dough into a paper-thin sheet. Puff pastry is made by folding and re-folding dough and butter together until they become cohesive.

They are two VERY DIFFERENT types of pastry.

For the purposes of this recipe and this method, I am both specifying and using phyllo dough.

All images and text ©Jenny DeRemer for Not Entirely Average, LLC