CHOCOLATE AND RICOTTA TURNOVERS
This one is from the Golden Book of Chocolate.
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. preheat the oven to 400°. Line 2 baking sheets with parchment paper. For filling, process ricotta in a food processor fitted with a steel blade for a few seconds until smooth. Transfer to a bowl and mix in the sugar, egg yolks, and vanilla. Mix the flour and cocoa and fold into the mixture. Stir in the raisins and chocolate. Cover and chill in refrigerator for 30 minutes.
- 2. Place the pastry on floured work surface. Dust the top with flour and roll out into a 20 x 15" rectangle about 1/4 inch thick. Trim the edges to straighten. Cut the pastry into 12 squares each 5 inches.
- 3. Spoon 2 tablespoons of the filling onto the center of each pastry square. Brush the egg around the edges of the pastry and fold one corner diagonally over to meet in the opposite corner. Press down on the pastry, joining the two layers. Place on the prepared baking sheets 1 inch apart. Refrigerate for 15 minutes. Brush the tops with egg and sprinkle with Demerara sugar. Bake until Golden Brown, 25 to 30 minutes. Transfer to a wire rack and let cool. Makes 12 turnovers
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Anik Hossain
[email protected]Avoid this recipe at all costs! The chocolate and ricotta filling was gritty and the pastry was like cardboard. I threw the whole batch away.
Dayna Murray
[email protected]I'm sorry, but these turnovers were just not good. The chocolate and ricotta filling was too runny and the pastry was too dry. I would not make this recipe again.
Evie Walker
[email protected]These turnovers were a complete disaster! The pastry was tough and the filling was bland. I would not recommend this recipe to anyone.
Moses Mendez
[email protected]I would recommend using a different type of chocolate for the filling, as the one I used was a bit too bitter.
Abit Ali
[email protected]I had some trouble getting the pastry to seal properly, but the turnovers still tasted good.
Ashim Sarker
[email protected]These turnovers were a lot of work to make, but they were worth it in the end.
Ryan Mugambi
[email protected]The pastry was a bit dry, but the chocolate and ricotta filling was delicious.
Crystal Pongallo
[email protected]These turnovers were a bit too sweet for my taste, but they were still good.
Gaella Kitenge
[email protected]I'm definitely making these again!
Dorothy F
[email protected]A great recipe for a special occasion.
Jason Holbrook
[email protected]Delicious and easy to make!
cassy holman
[email protected]These turnovers were amazing! The chocolate and ricotta filling was so creamy and delicious, and the pastry was flaky and golden brown. I'll definitely be making these again soon!
Safar Awan
[email protected]I made these turnovers for my family and they were a huge hit! Everyone loved the combination of chocolate and ricotta, and they were so easy to make. I'll definitely be making these again soon.
Birungi Duncan
[email protected]These turnovers were delicious! The chocolate and ricotta filling was rich and decadent, and the pastry was flaky and buttery. I would definitely recommend this recipe to anyone who loves chocolate and ricotta.
Shohel Rana420
[email protected]I'm not a big fan of ricotta, but I decided to give this recipe a try anyway. I'm so glad I did! The ricotta filling was surprisingly delicious, and the chocolate added the perfect amount of sweetness. I'll definitely be making these again.
Nabukenya Josephine
[email protected]These turnovers were a hit at my party! Everyone loved the combination of chocolate and ricotta, and they were so easy to make. I'll definitely be adding this recipe to my regular rotation.
Dharmendra Rajal
[email protected]Just tried this recipe and it turned out amazing! The chocolate and ricotta filling was so creamy and delicious, and the pastry was flaky and golden brown. I'll definitely be making these again soon!