When you think of Arby’s, roast beef sandwiches and curly fries probably come to mind first, but those in the know save room for their spectacular dessert turnovers. These golden, flaky pastries arrive at your table piping hot, with crispy exteriors that shatter at first bite to reveal molten chocolate centers that are nothing short of heavenly. What makes these turnovers so irresistible is the perfect marriage of buttery puff pastry and rich chocolate ganache, creating a dessert worthy of the finest bakery.
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Table of Contents
Why This Recipe Works
The magic happens when flaky, buttery puff pastry meets rich, silky chocolate ganache. Puff pastry provides the perfect vessel with its countless layers that create an impossibly light and crispy exterior while maintaining enough structure to contain the molten chocolate filling. The ganache, made from just chocolate and cream, delivers intense chocolate flavor without being overly sweet.
Ingredients
- Frozen puff pastry – Creates the flaky, buttery layers that make these turnovers special
- High-quality chocolate – Forms the rich ganache filling (semi-sweet or dark chocolate work best)
- Heavy cream – Combines with chocolate to create smooth, luxurious ganache
- Large egg – Mixed with water to create the golden egg wash
- Water – Thins the egg wash for easy application
To make these we will step into the store’s frozen section and buy some puff pastry.
You can make puff pastry at home. It tastes wonderful, but it takes a long time. If you want to try making homemade puff pastry, the folks at Kitchn have a great recipe.
For the chocolate, we are going to make a thick chocolate ganache. If you are around Trader Joe’s, I love their big bars of chocolate. It is rumored an expensive chocolate maker makes them.
If you aren’t near a Trader Joe’s, you can use any type of chocolate; in fact, semi-sweet chocolate chips will work very well.
How to Make Chocolate Turnovers
You will be amazed at how easy these are to prepare. Roll out the puff pastry, make the ganache, and a couple of quick cuts and you will be in business. Here are the steps:
- Melt the chocolate in a double boiler.
- Add heavy cream and stir to combine.
- Beat egg with water to make an egg wash.
- Roll out the puff pastry into a large square.
- Cut the square into 4 pieces.
- Brush the egg wash on 2 edges of the puff pastry squares.
- Place the chocolate mixture into the center of the squares.
- Fold over the squares into triangles and press to seal the edges.
- Bake at 350 degrees for about 15 to 20 minutes.
- Drizzle some of the remaining chocolate sauce over them. If necessary, warm the chocolate in a double boiler to make it pourable.
I hope you give this recipe a try. If you liked these, you may also want to try Arby’s Cherry Turnovers.
Storage and Reheating Instructions
Fresh chocolate turnovers are always best, but they can be stored covered at room temperature for up to 2 days. For longer storage, freeze unbaked assembled turnovers for up to 3 months, baking directly from frozen with an additional 5-10 minutes cooking time.
To reheat, place in a 300°F oven for 5-7 minutes to restore crispiness. Avoid microwaving, as this makes the pastry soggy and tough.
Arby’s Chocolate Turnovers Recipe
Ingredients
- 1 sheet puff pastry
- 10 ounces chocolate
- 3 tablespoons heavy cream
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees.
- Melt the chocolate in a double boiler until it is completely melted.
- Add 3 tablespoons of heavy cream and stir in the heavy cream.
- Prepare the egg wash by beating together the egg with 1 tablespoon of water.
- Roll out the puff pastry into a large square. Cut the square into 4 pieces.Â
- Place about a tablespoon of chocolate into the squares, be careful not to add too much chocolate, you do not want it to come out.
- Brush 2 edges of each square with the egg wash.
- Fold the squares into triangles and press to seal the edges.
- Place the turnovers on a baking sheet.
- Bake at 350 degrees for 15 to 20 minutes. The turnovers should start to turn a pale tan when they are ready.
- Remove the turnovers from the oven and drizzle some of the remaining chocolate over them.
- You may need to warm the chocolate in the double boiler to make it liquid enough to drizzle.
Video
Nutrition
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SO GOOD! I used 2% milk instead of the heavy cream (just what I had on hand). Also slowly microwaved the chocolate slowly instead of the double boiler.
I tried your recipe today as a surprise for my wife, our daughter, and our granddaughters. Everything turned out perfectly. Thank you very much. Sincerely, Jeffrey Loucks
This is really helpful recipe! Loved it!
It doesn’t get better than this!
These chocolate turnovers are looking really delicious. Thanx for giving the recipe i will try it on Sunday Lunch for my friends.
I was disappointed in this. I am a fan of the Arby’s ones but they no longer are available. This Ganache type middle was not loose like Arby’s. I’ll just try chocolate chips next time.
I added more cream to make my ganache looser, and they are perfect! I also put egg wash all over the top, so they are golden brown. YUM!!
I am glad it worked for you
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What kind of chocolate did you use? Or does it matter?
I like really very much this presentation. Hoping to continue to share healthy super food recipes. Thanks for sharing.
They look and taste great! Thank you!!
I tried the chocolate chips and heavy cream and the chocolate seized up the pan and utensil was bone dry I made plenty sure of that. The chips melted fine but seized when I added the cream. I do not recommend this method
This is actually a very common way to make ganache. While I am sure you checked the bowls to make sure they were bone dry, this is sometimes a problem and will make the chocolate seize, but also if the temperature gets too high his may happen.
I haven’t been to Arby’s in forever, I almost forgot about their Horsey sauce. It is delicious. I’m making a special trip there this week, thanks for the reminder.
I looooooooooooooove Trader Joe’s and I’ve been buying their Belgian chocolate for years. It’s a steal of a price. When I make ganache, so far, I’ve had luck with heating the heavy cream and pouring it over chopped chocolate and let it sit for a few minutes. Then I can whisk it into a creamy, beautiful ganache. I buy large puff pastry sheets at my local restaurant supply chain (Smart & Final). Thanks for the great inspiration, as my hubby fell in-love with pan au chocolat when we were in Europe.
PS: I have never eaten at an Arby’s… because we don’t have them anywhere nearby!
4 squares and approx. 1/4 of the ganash each, saving a little to drizzle after baking.
Your recipe states to roll out the pastry into a large square. Then it says to put some chocolate in each square. How many squares to cut and how big? How much chocolate in each square?
Thank you
Yes, I state to put about a tablespoon of chocolate into each square. The puff pastry comes in a square, cut the square into smaller squares and you are in business.
Said four
I would do a 4 by 4 square with about tablespoon of chocolate inside each square.