Chocolate Turnovers



  • 4 oz. cream cheese, at room temperature
  • 1/2 C. powdered sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 C. BAILEYS® baking chips, divided (1 bag)


  • 2 sheets of puff pastry, thawed
  • 1 lg. egg, beaten


  • 2 Tbsp. butter, room temperature
  • 1 C. powdered sugar
  • 2 Tbsp. BAILEYS® Original Irish Cream Liqueur
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tsp. kosher salt



In the bowl of a stand mixer, combine the cream cheese, powdered sugar, egg yolk, vanilla and almond extract. Blend until the mixture is creamy and smooth.


Preheat the oven to 375° F. Cut each sheet of puff pastry into four equal squares, giving you a total of eight squares. Lay one square in front of you and use a pastry brush to coat all four edges with the beaten egg.
Place a heaping teaspoon of cream cheese filling on one of the corners of dough, leaving a ½-inch space on the edge of the puff pastry square. Spread the filling out slightly with the back of the spoon.

Sprinkle a tablespoon of BAILEYS® baking chips in the center of the cream cheese filling.

Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal the edges.
Place the assembled turnover onto a parchment lined baking sheet.
Repeat with the remaining squares of dough. Brush the tops of turnovers with remaining beaten egg. Bake at 375° F for 25 to 30 minutes, until the turnovers have puffed up and the tops of the turnovers are golden brown. Remove from the oven and allow to cool.


Combine the butter, powdered sugar, BAILEYS® Original Irish Cream Liqueur, vanilla and salt in a medium bowl.

*For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur. Melt remaining BAILEYS® baking chips and pipe onto turnovers.