Step 1
To find the full recipe for our Quick Puff Pastry, check out our Classic Mille-Feuille Cake
Step 2
Preheat oven to 425℉ (220). Line two baking sheets with parchment paper.
Step 3
Roll the puff pastry into a 18-inch square. Cover with plastic wrap and allow to rest.
Step 1
In a medium bowl, using an electric mixer, cream the ricotta cheese and cream cheese until smooth. Add in the Redpath® Icing Sugar, Redpath® Granulated Sugar, egg, cornstarch, extracts, lemon zest and salt. Blend together until fully incorporated.
Step 2
In a small bowl, whisk together the egg and the water. Set aside.
Step 3
With a sharp chef’s knife, cut the puff pastry into nine 6-inch squares - or sixteen 4.5-inch squares. With a spoon, place about ⅓ cup (or a heaping tablespoon) of the ricotta filling slightly off-centered onto each square.
Step 4
With a small pastry brush, lightly brush the two edges (“V”) of the pastry closest to the ricotta filling with the egg wash. Fold the pastry over the filling, creating a triangle. Gently press the two edges together and with a fork, sealing the edges. Repeat process with the remaining squares.
Step 5
Place turnovers onto the prepared baking sheets.
Step 6
Lightly brush the tops with the egg wash. Sprinkle the middle of each turnover with a few sliced almonds. Sprinkle the tops with the Redpath® Granulated Sugar.
Step 7
Place into the preheated oven. Bake for 20 to 25 minutes or until pastry is puffed and a deep golden brown. Remove from oven and allow to cool completely on the pan. Turnovers are best eaten the same day prepared.
*Frozen puff pastry can be used in place of the quick puff pastry. Thaw and use according to package instructions.
*Switch up the flavours by adding finely chopped chocolate, fresh berries or fruit to the filling.
*If the dough is getting too soft and warm to handle, place the covered pastry back into the fridge to firm up slightly; about 5 to 10 minutes.
*For more crunch, sprinkle the tops of the turnovers with Redpath® Turbinado Sugar, instead of Redpath® Granulated Sugar.
