Warm Ricotta and Apple Turnovers
Sweet apple and ricotta inside warm flaky pastry... seriously, what else could you want for a warming afternoon snack? Make up a batch of these with the kids on a Saturday afternoon and watch them be devoured by your junior chefs and onlookers alike!
Recipe Tester Feedback: "These were so yummy! As soon as they came out the oven I was eating them. These made an awesome dessert." - Kirsty
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 15-20 minutes
Can be frozen
- ricotta cheese - 100g, drained (make your own with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue)
- vanilla - 1 tsp, extract
- cinnamon - 1 tsp, ground
- brown sugar - 30g
- lemon - 1, zest only
- apple - 2, medium granny smith, peeled, cored and quartered
- puff pastry - 2 sheets, (make your own with the Iced Puff Pastry recipe from The Easter 2014 Subscriber Bonus Issue)
- egg - 1, lightly beaten
- icing sugar - to dust
- Preheat oven to 210C. Line two baking trays with baking paper.
- Take puff pastry sheets out to defrost.
- Add drained ricotta (100g), vanilla (1 tsp), cinnamon (1 tsp), sugar (30g) and lemon zest (from 1 lemon) to the bowl. Mix Speed 4 / 4 seconds.
- Add apples (2) to the bowl. Chop Speed 4 / 4 seconds.
- Cut each piece of pastry (2) into 4 squares, approx. 12cm x 12cm.
- Place apple and ricotta mixture into the middle of each pastry square, dividing the mixture evenly between the 8 squares.
- Fold the pastry over to create a triangle and seal edges together with a fork.
- Brush lightly with egg (1).
- Bake for 15-20 minutes until the pastry is golden brown.
- Allow to cool slightly and dust with icing sugar.