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. ...MORE + LESS -

1 can (8 count) Pillsbury™ refrigerated crescents

1/4 cup hazelnut spread with cocoa

2 tablespoons chopped hazelnuts

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

1 teaspoon icing sugar

Hide Images

1

Heat oven to 375°F.
2

Unroll dough; separate into 4 rectangles. Press perforations to seal.
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 centre 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 baking sheet. Prick tops of each with fork.
5

Bake 12 to 15 minutes or until golden brown. Sprinkle icing sugar over warm turnovers. Serve warm, or cool completely before serving.

Hazelnut-cocoa spread originated in Europe. Rich and sweet, it is used in much the same way we use peanut butter. Look for it by the peanut butter in your grocery store.