Flaky turnovers with a tart cherry and rich ricotta filling are a welcome addition to any table. Look for butter puff pastry in the freezer section of your grocery store and thaw in the refrigerator overnight. For an extra layer of crunch, sprinkle 1/4 cup chopped hazelnuts or sliced almonds onto the turnovers before baking.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2013
Ingredients
Ricotta Filling:
Sour Cherry Filling:
Method
Sour Cherry Filling: In saucepan, bring cherries, sugar and 3 tbsp of the water to boil. Reduce heat to medium-low; cook, uncovered and stirring occasionally, until tender, about 15 minutes. Stir in lemon juice.Whisk flour with remaining 1 tbsp water; whisk into cherry mixture and cook until thickened to consistency of jam, about 1 minute. Let cool completely, about 1 hour.
Ricotta Filling: Meanwhile, combine ricotta, icing sugar and lemon zest; set aside.
On lightly floured surface, roll out half of the pastry to 12-inch (30 cm) square; cut into 4 squares. Repeat with remaining pastry.
Divide ricotta filling onto half of each square, mounding filling. Top with sour cherry filling. Brush pastry edges with water; fold 1 corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each 3 times for vents. Transfer to parchment paper–lined baking sheets. Refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 12 hours.)
Whisk egg with 1 tsp water; brush over turnovers. Brush with maple syrup. Bake, 1 sheet at a time, in 425ºF (220ºC) oven until puffed and golden, about 15 minutes. Let cool for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.
Nutritional facts Per turnover: about
- Fibre 2 g
- Sodium 207 mg
- Sugars 20 g
- Protein 8 g
- Calories 368.0
- Total fat 19 g
- Potassium 105 mg
- Cholesterol 57 mg
- Saturated fat 10 g
- Total carbohydrate 42 g
%RDI
- Iron 11.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 7.0
