Cherry Ricotta Turnovers Recipes

Steps:

• Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
• Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

Steps:

• Flatten each slice of bread with a rolling pin. Place a tablespoon of the jelly and the cheese in the center of each bread. Fold the bread in half, over the jelly and cheese, to make a turnover. Press the edges together lightly with a fork to seal the turnovers. Break the eggs into a shallow bowl and stir with a fork or whisk.
• Melt a small piece of butter in a medium skillet over medium-low heat. Dip 2 turnovers in the egg mixture and then lay them in the pan. Fry the turnovers for 3 to 4 minutes per side or until golden brown. Use a flat spatula to transfer the turnovers to paper towels to drain. Cool slightly. Repeat with the remaining turnovers.
• Put a couple spoonfuls of confectioners sugar and cocoa into a fine strainer. Shake the strainer over the turnovers to dust with sugar and cocoa. Serve.

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
• In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
• Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
• Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.