Ricotta Cheesecake Turnovers

Ricotta Cheesecake Turnovers

The Redpath Test Kitchen is preparing for one of the most important meals of the week: brunch! These Ricotta Cheesecake Turnovers are as light as a cloud, and a deliciously sweet way to enjoy your next mid-morning brunch affair. Show the morning who’s boss, and let Redpath sweeten it today.

Serves

9 large turnovers or 16 small turnovers

PREP TIME

10 minutes

COOK TIME

20 to 25 minutes

INGREDIENTS

For the Quick Puff Pastry:

  • 1 recipe for Quick Puff Pastry, from Redpath’s “Classic Millefeuille”

For the Lemon-Almond Ricotta Cheesecake Filling:

  • 2 cups (460 g) ricotta cheese
  • ½ cup (125 g) cream cheese, brick-style
  • 5 tbsp (71 g) Redpath® Granulated Sugar
  • ⅓ cup (40 g) Redpath® Icing Sugar, unsifted
  • 1 large egg
  • 1 tbsp (8 g) cornstarch
  • 1 tbsp (6 g) lemon zest, finely grated
  • 1 tsp (5 ml) pure almond extract
  • ½ tsp (2 ml) pure vanilla extract
  • ¼ tsp (2 g) salt

For the Egg Wash:

  • 1 large egg
  • 1 tbsp (15 ml) water

INSTRUCTIONS

For the Quick Puff Pastry:

  1. To find the full recipe for our Quick Puff Pastry, check out our “Classic Millefeuille”
  2. Preheat oven to 425℉ (220℃). Line two baking sheets with parchment paper.
  3. Roll the puff pastry into a 18 inch (45 centimetre) square. Cover with plastic wrap and allow to rest.

For the Lemon-Almond Ricotta Cheesecake Filling:

  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.
  2. In a small bowl, whisk together the egg and the water. Set aside.
  3. With a sharp chef’s knife, cut the puff pastry into nine 6 inch (15 centimetre) squares - or sixteen 4.5 inch (11.5 centimetre) squares. With a spoon, place about ⅓ cup (or a heaping tablespoon) of the ricotta filling slightly off-centered onto each square.


  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.


  5. Place turnovers onto the prepared baking sheets .
  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.


  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.

CHEF'S TIP

  • 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.