Ricotta Apple Pockets Recipes

Steps:

• Roll out refrigerated pizza dough to 1/4-inch thick; cut into 3-inch rounds. Top with ricotta, diced apple, and a pinch of cinnamon sugar. Brush the edges with beaten egg, fold in half and press to seal. Brush with egg and sprinkle with cinnamon sugar. Poke a hole in each; bake 20 minutes at 400 degrees F.

Steps:

• Spread ricotta over toast, and top with sliced apples and a drizzle of honey.
• Enjoy!

Steps:

• Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
• Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
• Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.

Steps:

• In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes., Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes., Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks.

Steps:

• Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
• Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
• Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Steps:

• Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
• Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
• Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
• Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
• Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.

Steps:

• Heat the oven to 400 degrees F. Stir the apple, chives and sugar in a medium bowl.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. Cut into 12 (4-inch) squares. Cut each pastry square in half diagonally to make 24 triangles. Repeat with the remaining pastry sheet.
• Place about 1/2 teaspoon apple mixture on the bottom third of the longest side of each pastry triangle. Top each with 1 cheese piece. Brush the 2 bottom corners with water. Fold the bottom corners over the filling and press to seal. Press the bottom edge of the pastry to seal, leaving the top of the pastry open. Place the pastries onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Sprinkle with additional chopped chives, if desired.