Summer Ricotta Turnover

This recipe came from a desire to experiment with all my favorite flavors rolled into one sweet treat. I wanted a treat that was packed full of flavors, but not only that, flavors that all complemented each other.

The influence was summer flavors, so I started jotting down all the tastes that mean summer to me.

The first thing I thought of was Pina Colada, a reminder of my pre COVID-19 Hawaii trip (hello rim, citrus, pineapple, coconut). But these flavors were nothing usual so I then added cherries, berries and chocolate = flavor mix made from heaven. Lastly, almond to give the mix a new layer and a little mint for added freshness.

Add all these ingredients infused with fresh ricotta and wrapped in puffy pastry and you have yourself a scrumptious easy to make unique treat.

Pastry:

• 1 large puff pastry sheet
• 1 tbsn sugar

Filling:

• ½ tsn almond essence
• 1 tsn rum
• 10g chocolate
• 15g desiccated coconut
• 10g dried mixed berries
• 20g glace cherries
• 125g ricotta
• 2 tsn citrus zest (even amounts of lime, lemon and orange)
• ¼ tsn ground ginger
• 40g pineapple pieces
• 1 tsn chopped mint leaves

Extra:

• 1 egg
• 30g slivered almonds
• I tbsn icing sugar

Method:

1. Preheat the oven to 180c and line a baking tray with baking paper.
2. Sprinkle the sugar on top of the puff pastry evenly and using a rolling pin roll the sugar into the pastry.
3. Meanwhile make the filling by placing the ricotta, almond essence, rum, desiccated coconut, ginger and zest into a bowl and stir.
4. Grate the chocolate and chop the mint then add.
5. Dice the mixed berries, cherries and pineapple into small pieces.
6. Stir mix until well combined.
7. Using a 10cm cutter cut out 4 circles in the pastry.
8. Using the eggwhite brush the pastry.
9. Evenly place the ricotta filling in the center of the circles and fold to resemble a half circle shape,
10. Seal by pressing a forks teeth onto the seal.
11. Place on the prepared tray.
12. Sprinkle the top with almonds and dust with the icing sugar.
13. Bake for 15-20 mins until golden brown.
14. Serve warm with a scoop of vanilla ice-cream.

 

 

 

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