Past Recipes
Chocolate and Pistachio Turnovers

Chocolate and Pistachio Turnovers with Cardamom Powdered Sugar

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These flaky, handheld pastries channel Indian and Middle Eastern flavors—with a few non-traditional twists. We combine chopped pistachios and milk chocolate with cardamom, an aromatic, peppery, smoky spice, then stuff the mixture into our signature empanada doughs. They're formed into triangles and baked until golden and melty, then dusted with cardamom powdered sugar for a special finishing touch.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 540
    • Protein 7g
    • Total Carb 63g
    • Total Fat 35g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pistachios
      • 2 tablespoons
      • pistachios
    • milk chocolate chips
      • 1 cup
      • milk chocolate chips
    • ground cardamom
      • 1/4 teaspoon
      • ground cardamom
    • empanada doughs
      • 8
      • empanada doughs
    • unsalted butter
      • 2 packets
      • unsalted butter
    • powdered sugar
      • 1 tablespoon
      • powdered sugar
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • baking sheet
    • fine-mesh sieve (optional)

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450°F. Line a baking sheet with parchment paper for Step 4. Roughly chop pistachios. Roughly chop milk chocolate chips.

    2. Make chocolate-pistachio filling

      Make chocolate-pistachio filling

      In a medium bowl, stir together pistachios, milk chocolate, and half of cardamom to combine for the next step.

    3. Assemble turnovers

      Assemble turnovers

      Halve empanada doughs. Working 1 at a time, fold each dough in half crosswise to create a triangle, then pinch and crimp straight edge closed to seal (leave remaining edge open to resemble a pocket). Spoon 1 tablespoon chocolate-pistachio filling into each, then pinch remaining edges closed to seal turnovers.

    4. Bake turnovers

      Bake turnovers

      Unwrap butter and place in a small heatproof bowl. Microwave in 10-second intervals until completely melted. Arrange turnovers in a single layer on prepared baking sheet, spacing apart. Brush tops with melted butter. Bake until golden brown, 11-13 minutes, then let cool slightly, 5-10 minutes.

    5. Finish turnovers

      Finish turnovers

      While turnovers bake, in a small bowl, stir together powdered sugar and remaining cardamom. Use remaining downtime to enjoy the sweet smells filling up your kitchen. Once turnovers have cooled slightly, transfer cardamom powdered sugar to a fine-mesh sieve and sift over turnovers, lightly tapping the sides of the sieve. Alternatively, using a spoon, dust turnovers with cardamom powdered sugar.

    6. Plate turnovers

      Plate turnovers

      Divide chocolate and pistachio turnovers among serving plates. Enjoy!

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