Ingredients:
Directions:
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.
Makes 8 turnovers
- 1 pkg (450 g) frozen butter puff pastry, thawed
- 1 egg, beaten
- 2 tsp (10 mL) maple syrup
- 2 tbsp (30 mL) icing sugar
- 2 cups (500 mL) sour cherries, pitted
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (60 mL) water
- 1 tsp (5 mL) lemon juice
- 1 tbsp (15 mL) all-purpose flour
- 3/4 cup (175 mL) ricotta cheese
- 1/4 cup (60 mL) icing sugar
- 1 tbsp (15 mL) grated lemon zest
Directions:
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.
Makes 8 turnovers