Arby’s Chocolate Turnovers Copycat Recipe
Arby’s chocolate turnovers are one of those fast food desserts that people genuinely miss when they’re off the menu. This copycat version gives you that same flaky pastry shell with a warm, fudgy chocolate filling, and you can have them on the table in under 30 minutes.
The recipe uses store-bought puff pastry, so there’s no complicated dough to wrestle with on a weeknight.
Why I Love This Recipe
The filling hits that specific sweet spot between rich and not-too-sweet, because the cocoa and a little butter keep it from tasting like pure sugar.
What I keep coming back to is the contrast: the pastry puffs up and gets genuinely crisp on the outside while the chocolate center stays soft and almost fudgy.
These are also the kind of thing you can make ahead and reheat, and they hold up surprisingly well.
Recipe Ingredients
- 1 sheet (about 250g / 8.8 oz) puff pastry, thawed – Store-bought works perfectly here; look for an all-butter variety for the best flavor and crispness
- 3 tbsp unsweetened cocoa powder – Dutch-process gives a deeper, darker flavor; natural cocoa works too
- 3 tbsp granulated sugar – Balances the bitterness of the cocoa
- 1 tbsp all-purpose flour – Thickens the filling so it doesn’t run out during baking
- 2 tbsp unsalted butter, melted – Brings the filling together and adds richness
- 2 tbsp whole milk – Loosens the filling to a spreadable, thick paste; don’t use water as a swap
- 1/2 tsp vanilla extract – Rounds out the chocolate flavor
- 1 egg – Beaten, used as an egg wash for browning the pastry
- 1 tbsp water – Mixed with the egg for the wash
- 2 tbsp powdered sugar – For dusting the finished turnovers
Variations / Substitutions
- Dairy-free butter – Swap in refined coconut oil or a vegan butter stick in the same amount; the filling will be slightly less rich but still holds together.
- Non-dairy milk – Oat milk or almond milk both work as a 1-to-1 swap for the whole milk; avoid anything with a strong flavor.
- Extra heat – Add 1/4 tsp cayenne pepper to the filling for a Mexican chocolate vibe; it won’t taste spicy, just warm and a little complex.
- Semi-sweet chocolate chips – Stir 2 tbsp of chips into the finished filling before spreading for pockets of melted chocolate inside.
- Hazelnut filling – Replace 1 tbsp of the cocoa powder with 1 tbsp of hazelnut spread blended in; it shifts the flavor toward something like a chocolate-hazelnut croissant.
- Honey instead of sugar – Use 2 tbsp honey in place of the 3 tbsp granulated sugar; the filling will be slightly stickier and a touch more floral.
If you enjoy flaky pastry desserts, you might also want to try a Pillsbury Apple Turnover recipe.
How To Make Chocolate Turnovers
Step 1: Mix the Chocolate Filling
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. While the oven heats, whisk together the 3 tbsp cocoa powder, 3 tbsp granulated sugar, and 1 tbsp flour in a small bowl until the dry ingredients are fully combined with no visible streaks.
Pour in the 2 tbsp melted butter, 2 tbsp whole milk, and 1/2 tsp vanilla extract. Stir everything into a thick, smooth paste, about 1 minute of stirring. It should look like a fudgy brownie batter, thick enough to hold its shape when you spread it, not runny.
If the filling seems too stiff to spread, add a tiny splash of milk, no more than 1 tsp, and stir again. The flour is doing important work here: without it, the chocolate mixture thins out in the heat of the oven and can break through the pastry seam.
Step 2: Cut and Fill the Pastry
On a lightly floured surface, unfold the 1 sheet of thawed puff pastry. Use a sharp knife or a pizza cutter to divide it into 4 even squares. Each square should be roughly 5 inches by 5 inches, though yours may vary slightly depending on the brand of pastry.
Spoon a heaped tablespoon of filling onto one triangle half of each square, leaving a 1/2-inch border around the edges. That border is what allows the pastry to seal, so don’t skip it. You want the filling to cover a good portion of the pastry but stay well away from the edges.
Step 3: Seal the Turnovers
Beat the 1 egg with the 1 tbsp water in a small bowl to make your egg wash. Brush the egg wash along all 4 edges of each pastry square. Then fold each square diagonally to create a triangle, pressing the edges firmly together with your fingertips first, then crimping with a fork to seal.
The egg wash acts as the glue here, so make sure you get it right to the edges. After crimping, brush the entire top surface of each turnover with more egg wash. This is what gives them that deep, glossy, golden-brown color in the oven.
Step 4: Bake the Turnovers
Place the 4 sealed turnovers on your prepared parchment-lined baking sheet, leaving at least 2 inches between them. Use a sharp knife to cut 2 small slits in the top of each one, about 1/2 inch long, to let steam escape.
Bake at 400°F (200°C) for 18 to 20 minutes, until the pastry is deep golden brown and fully puffed. Check them at 18 minutes: if the edges look golden but the tops are still pale, give them the full 20. Don’t pull them early because of color on just the edges, the whole surface needs to be golden for the pastry to be cooked through and crisp.
Step 5: Dust and Plate the Turnovers
Let the turnovers cool on the baking sheet for 5 minutes, just enough that the filling firms back up slightly and you don’t burn your mouth. Then transfer them to a serving plate or a wire rack.
Sift the 2 tbsp powdered sugar over the top of all 4 turnovers and serve them warm. The pastry will be visibly layered and shatteringly crisp, with a thin white dusting of sugar on the surface.
Recipe Tips
- Thaw the pastry fully before unfolding. Puff pastry that’s still cold and stiff will crack along the fold lines when you try to open it. Leave it at room temperature for about 30 to 40 minutes before you start.
- Don’t overfill. The most common reason turnovers burst at the seam is too much filling, or filling that gets too close to the edge. A heaped tablespoon per turnover is the right amount.
- Fork crimping matters. Pressing with your fingers alone is not enough to hold a seal against hot, expanding steam. Always follow up with a firm press from a fork tine along the whole edge.
- Cool briefly before you cut. Cutting straight from the oven while the filling is liquid will make the chocolate run. Five minutes of rest is all it takes to keep it in place.
Bake times can vary by oven and pastry thickness. Here’s a rough guide:
| Turnover thickness | Oven temp | Bake time |
|---|---|---|
| Standard (5-inch square) | 400°F (200°C) | 18 to 20 mins |
| Thicker/larger square | 400°F (200°C) | 21 to 23 mins |
| Thinner/smaller square | 400°F (200°C) | 15 to 17 mins |
How To Store
- Refrigerate – Store cooled turnovers in an airtight container in the fridge for up to 3 days. They do soften a bit as they sit, but the flavor is still good.
- Reheating – Reheat in an oven or toaster oven at 350°F (175°C) for 6 to 8 minutes. This brings the crispness back better than a microwave, which tends to make the pastry chewy.
Frequently Asked Questions
Can I make these ahead of time and bake them later?
Yes. Assemble and seal the turnovers, place them on the parchment-lined baking sheet, and refrigerate uncovered for up to 4 hours before baking. Brush with egg wash right before they go in the oven.
Can I use crescent roll dough instead of puff pastry?
You can, but the result will be softer and breadier rather than shatteringly flaky. The flavor will still be good, just a noticeably different texture from the original Arby’s version.
Why did my filling leak out during baking?
The two most likely causes are a filling that was too thin, or a seal that wasn’t pressed firmly enough. Make sure your filling is a thick paste before you spread it, and always crimp the edges with a fork in addition to pressing with your fingers.
Can I freeze baked turnovers?
Yes. Let them cool completely, wrap each one in plastic wrap, and freeze for up to 1 month. Reheat straight from frozen at 350°F (175°C) for 10 to 12 minutes.
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Whisk the 3 tbsp cocoa powder, 3 tbsp granulated sugar, and 1 tbsp flour together in a small bowl, then stir in the 2 tbsp melted butter, 2 tbsp whole milk, and 1/2 tsp vanilla extract until you have a thick, smooth paste.
- Unfold the 1 sheet of thawed puff pastry on a lightly floured surface and cut it into 4 even squares. Spoon a heaped tablespoon of filling onto one triangle half of each square, leaving a 1/2-inch border around the edges.
- Beat the 1 egg with the 1 tbsp water. Brush the egg wash along the edges of each square, fold diagonally into a triangle, press to seal, and crimp firmly with a fork. Brush the tops with the remaining egg wash.
- Place the turnovers on the prepared baking sheet, cut 2 small slits in the top of each, and bake at 400°F (200°C) for 18 to 20 minutes until deep golden brown and fully puffed.
- Cool on the baking sheet for 5 minutes, transfer to a serving plate, and sift the 2 tbsp powdered sugar over the top before serving warm.
