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.
In a small bowl, whisk together the egg and the water. Set aside.
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.
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.
Place turnovers onto the prepared baking sheets.
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.
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.