Chocolate Raspberry Turnovers

INGREDIENTS:
1 package Pepperidge Farm puff pastry sheets
2 egg yolks
2 Tablespoons water
semi sweet chocolate chips
fresh raspberries
confectioners sugar

DIRECTIONS:
1 - Thaw pastry sheet at room temperature for 30 minutes
2 - Unfold pastry sheet on lightly floured surface and roll out to 14-15" square
3 - Mix egg yolk with water and brush the pastry with the egg mix
4 - Cut pastry into 8 squares and put 1 teaspoon chocolate and 1 raspberry in the center of each.
5 - Fold each square into a triangle and press firmly to seal. Use a fork to seal the edges and poke a hole in the top of each triangle. Brush the tops of the pastries with the remaining egg mix.
6 - Place pastries on a large ungreased or parchment lined baking sheet and put into the freezer until firm (about 15 minutes).
7 - Preheat oven to 375 degrees and bake 15 minutes (or until puffed and golden).
8 - Sprinkle with sugar and serve.

THOUGHTS:
When I make beef wellington, I am left with an unused pastry sheet so I went in search of nice desserts to serve that would use that sheet. This fits the bill perfectly. The desserts are light and tasty, but watch out or you will burn the *#&$ out of your mouth when you take a bite. After freezing the pastries for 15 minutes to firm them, I kept them in the fridge until I was ready to bake them.