Creme Egg Turnovers recipe

These delicious Creme egg turnovers make for a delicious and easy to bake treat at Easter.

While we’ve used Creme eggs you can use whatever chocolate eggs you desire.

How to make Easy Creme Egg Turnovers:

1. Preheat oven to 180 Degrees.
2. Unroll your puff pastry and cut it into equal squares of around 15cm x 15cm. Don’t worry, you don’t have to be too precise.
3. Place a creme or other small chocolate egg slap bang in the middle.
4. Connect the bottom left corner to the top right corner and lightly press the sides of the puff pasty to connect them.
5. Use a fork to firmly press the edges together.
6. Break and whisk an egg into a bowl, if you’ve not got an egg you can also use milk. If you’ve neither then you can do without.
7. Grease a baking tray and place the turnovers into the tray.
8. Use a brush (or your clean hands if you don’t have a brush) to lightly coat each of the turnovers with the egg or milk.
9. Sprinkle over some sugar
10. Place in oven for 15-20 minutes until golden and you’re done!