Chocolate And Ricotta Turnovers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY-RICOTTA TURNOVERS



Honey-Ricotta Turnovers image

Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 9

3/4 cup whole-milk ricotta
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest (optional)
1 large egg
Coarse salt
1/4 cup ( 1/2 stick) unsalted butter
2 tablespoons honey, plus more for serving
6 sheets frozen phyllo dough, thawed

Steps:

  • Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
  • Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.

Nutrition Facts : Calories 354 g, Fat 20 g, Protein 9 g

ITALIAN RICOTTA CHOCOLATE TART RECIPE



Italian Ricotta Chocolate Tart Recipe image

This Italian Ricotta Chocolate Tart Recipe is made by creating a chocolate, ricotta, rum & orange zest mixture and baking it in pasta frolla.

Provided by Maria Vannelli RD

Categories     Dessert

Time 1h10m

Number Of Ingredients 18

½ cup unsalted butter (113 grams, cold)
1¾ cup flour (250 grams, all purpose or "oo")
⅓ cup granulated sugar (67 grams)
½ teaspoon baking powder
⅛ teaspoon salt
2 eggs (slightly beaten)
1 teaspoon vanilla extract
extra flour for rolling
3 ounces dark chocolate (90 grams )
2 ounces semi-sweet chocolate (60 grams)
1 pound whole milk ricotta (454 grams, room temperature)
2 tablespoons orange zest (grated)
3 tablespoons sugar (granulated)
½ cup heavy whipping cream (room temperature)
1 tablespoon rum
icing sugar for garnish (optional)
1 egg
1 tablespoon water or milk

Steps:

  • Cut ½ cup of cold unsalted butter into 18 small pieces and place it in the freezer for about 10 minutes.
  • In a food processor combine the dry ingredients and pulse a few times.
  • Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
  • Add the slightly beaten eggs and the vanilla extract and pulse until the dough comes together.
  • Turn out the dough on a lightly floured wooden board and form it into a smooth disc by pressing the dough together.
  • Shape the dough into a flat disc, wrap in plastic wrap and refrigerate for a minimal 30 minutes before using it.
  • Break (or chop) both the dark and semi-sweet chocolate into little pieces and place it in a heatproof bowl.
  • Bring a pot of water to a simmer.
  • Set bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
  • When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
  • Set aside to cool completely.
  • In a large mixing bowl (of a stand mixer) beat the ricotta and orange zest at low speed with the paddle attachment until smooth (about 2 minutes). Make sure to scrape down the sides of the bowl.
  • Gradually add the sugar, whipping cream, rum and melted and cooled chocolate. Combine this whole mixture together. Set aside while we roll out the pastry dough.
  • Preheat oven to 375°F/190°C.
  • Prepare a 9-inch tart pan by buttering and flouring, or use non-stick spray and set aside.
  • Cut off one-third of the dough, wrap it in plastic wrap and refrigerate it. We will be using this dough to create the strips for the lattice top.
  • Place two-thirds of the dough on a sheet of lightly floured parchment paper. Roll out the dough into a circle that is roughly 2 inches larger in diameter than the tart pan, about ⅜- ¼ inch (approx. ½ cm) thick.
  • Transfer the dough to the pan, and gently press it into the sides and bottom. Trim the excess overhang of dough with a knife. Place it in the refrigerator.
  • Lightly flour the same sheet of parchment paper. Use the rolling pin to roll out the reserved one-third dough in a 9-10 inch circle. Using a pastry cutter, cut into 10 (¾-inch) strips. Place in the refrigerator for about 10 minutes.
  • Remove the pasta frolla tart shell from the refrigerator and spoon in the chocolate ricotta filling.
  • Spread the filling evenly over the base of the crust with the help of an offset spatula.
  • To create a lattice top, remove the pastry strips from the refrigerator and brush each strip with egg wash. Brush the rim of the dough in the tart pan as well.
  • Place five strips of dough first in one direction, then in the other. Remove any excess dough with a knife. Refer to the photo in the article for more details.
  • Bake for approximately 40 minutes or until the center filling is set.
  • Cool completely on a wire rack.
  • Refrigerate until ready to serve.
  • Optional: Dust with icing sugar and/or serve with sweet ricotta.

Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 20 g, Protein 1 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 92 mg, Sodium 110 mg, Sugar 16 g

CHOCOLATE AND RICOTTA TURNOVERS



Chocolate and ricotta turnovers image

This one is from the Golden Book of Chocolate.

Provided by Lynnda Cloutier

Categories     Chocolate

Number Of Ingredients 12

FILLING:
1 cup ricotta cheese, drained
1/3 cup granulated sugar
two large egg yolks
1 tablespoon vanilla extract
2 tablespoons flour
1 tablespoon unsweetened cocoa powder
1/3 cup raisins
2 ounces semi sweet dark chocolate, chopped
12 ounces frozen puff pastry, thawed
one large egg, lightly beaten to glaze
1/4 cup demerara sugar (turbinado sugar)

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

WHIPPED CHOCOLATE RICOTTA



Whipped Chocolate Ricotta image

A perfectly rich and decadent guilt-free dessert and is low in carbs and sugars!

Provided by Stephanie

Categories     Desserts

Time 10m

Number Of Ingredients 5

1/2 cup ricotta cheese
1 tablespoon unsweetened cocoa powder
sweetener to taste (agave, stevia, honey, maple syrup)
1 tablespoon mini chocolate chips (optional)
Other add-ins: nuts or fresh fruit

Steps:

  • Combine the ricotta cheese, cocoa powder, and sweetner (to taste) in a bowl. Beat or stir together for about 2-4 minutes. Stir in the chocolate chips or other add-ins. Eat!

Nutrition Facts : Calories 253 calories, Carbohydrate 19.3 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 14.6 grams fat, Protein 15.3 grams protein, SaturatedFat 9.11 grams saturated fat, Sodium 156 grams sodium

CHOCOLATE TURNOVERS



Chocolate Turnovers image

Provided by Food Network

Categories     dessert

Yield 9 turnovers

Number Of Ingredients 5

1 sheet of frozen puff pastry dough, 9 1/2 inches square, thawed according to package directions
1 egg yolk
2 tablespoons heavy cream
2 1/2 ounces semisweet chocolate, chopped fine
2 1/4 teaspoon blanched almonds, chopped fine

Steps:

  • Preheat the oven to 400 degrees.
  • Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any excess flour and trim the edges to make a perfect square.
  • Cut the puff pastry into nine 3 1/2inch squares. Transfer them to a parchment-lined baking sheet.
  • In a small bowl, whisk together the egg yolk and heavy cream. Neatly brush a little of the egg wash along 2 of the edges of each square. Place the chocolate, divided equally, and 1/4 teaspoon of the almonds on each square. Fold down the unwashed edges to enclose the chocolate, forming a triangle. Using your fingers, gently but firmly press the puff pastry edges together to seal them.
  • Place the baking sheet in the freezer for 20 minutes, or until the pastry is thoroughly chilled. Remove from the freezer and brush the tops of the turnovers with the remaining egg wash.
  • Place in the oven and bake until the turnovers are puffed and golden, about 15 minutes.

SICILIAN CASSATELLE WITH RICOTTA



Sicilian Cassatelle with Ricotta image

Sicilian Cassatelle with Ricotta are traditionally served during Carnevale in Italy These creamy ricotta filled crescents can be enjoyed baked or fried!

Provided by Nadia Fazio

Categories     Dessert

Time 1h20m

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
pinch salt
2 tbsp. cold butter (cubed)
1 orange (zested)
2 large eggs (lightly beaten)
2 tbsp Marsala wine or red Port
2 cups ricotta cheese
1/2 cup powdered sugar
1/4 tsp cinnamon
1 egg yolk with 1 tbsp. milk (for brushing)
powdered sugar for serving

Steps:

  • Mix flour, sugar and salt in a large bowl. Add the cubed butter. Using your fingers, crumble the butter into the flour mixture until it resembles a course meal.
  • Make a well in the center of the flour and pour in the Marsala, eggs and orange zest. Beat the eggs with a fork gradually incorporating the flour to make a dough. Turn the dough onto counter and knead for about 5 minutes until smooth. If the dough is dry, add a tbsp of water at a time, just enough for the dough to come together.
  • Flatten into a disc, wrap in a sheet of plastic wrap and refrigerate for at least 30 minutes or up to an hour.
  • Meanwhile, prepare the filling. In a bowl combine the ricotta, sugar and cinnamon and stir until smooth. Set aside in the refrigerator.
  • Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  • Cut the refrigerated dough into 4 pieces. Using a pasta roller, roll the dough until the second to last setting. Alternately, use a rolling pin to roll the dough until very thin, about 2 mm.
  • Using a 12 cm cookie cutter, cut circles of dough. Keep covered until ready to fill to prevent from drying. Place about 2 heaping teaspoonfuls of filling in the bottom third of each circle of dough. Fold over the edges to form a half moon shape and use the tines of a fork to seal the edges well.
  • Transfer to the prepared baking sheet. Continue with the remaining dough. Brush each cassatelle with the egg yolk/milk mixture.
  • Bake for 20 minutes until golden in colour and lightly browned underneath. Let cool before dusting with powdered sugar.

Nutrition Facts : Calories 122 kcal, Carbohydrate 16 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 33 mg, Sugar 5 g, ServingSize 1 serving

CHOCOLATE RICOTTA CHEESECAKE (HEALTHY, BAKED)



Chocolate Ricotta Cheesecake (Healthy, Baked) image

This baked chocolate ricotta cheesecake is low in fat and sugar, light and fluffy and super easy to make. It's deliciously moist and creamy, full of flavour and great for easy entertaining.

Provided by Monika Dabrowski

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

2 cups less 2tbsp ricotta cheese (firm, thoroughly drained, room temperature, see *Notes)
⅔ cup full fat cream cheese (I used Philadelphia, room temperature, 5.29oz)
4.59 ounces dark chocolate (broken into similar size pieces, plus more for decorating)
4 tablespoons cocoa powder
⅓ cup all-purpose/plain flour (approx. 4½ tbsp (plus 1-2 tsp for coating the pan), 1.41oz)
5 large eggs (separated, room temperture)
¾ cup superfine/caster sugar (6oz)

Steps:

  • Lightly grease a 23 cm (9 inches) spring-form pan and line with parchment paper. (I like to line the bottom of the pan and grease the ring and sprinkle with a little flour-see post for more detail). Set aside. Preheat the oven to 350 F/ 180 C/170 C fan/ gas mark 4.
  • Melt the chocolate by placing it in a heat proof bowl over a pot of gently simmering water (the water must not touch the bowl). Stir as the chocolate is melting. Remove from the heat when the chocolate has melted almost completely (it will continue melting away from the heat). Set aside.
  • In a large bowl gently whip the ricotta, cream cheese and half the sugar until smooth. Gradually add the flour, cocoa and egg yolks and beat until smooth. Gradually pour in the melted chocolate (once cooled) and continue beating until just combined.
  • In a separate bowl beat the egg whites until soft peaks start forming. Gradually add the remaining sugar and continue beating until glossy, fluffy and thick.
  • Add the egg whites mixture (in 4 goes) into the batter gently folding in using a spatula until just combined. Pour the cheesecake batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour. After 35-40 minutes cover loosely with baking paper or foil to prevent the cheesecake browning too quickly and cracking.
  • Turn off the oven, remove the foil covering the cake and leave the oven door slightly open (6-7 inches). After 15 minutes open the door a little more. After 30-40 minutes remove the cheesecake from the oven and set aside to cool completely.
  • Run a spatula around the cake and remove the ring (see post for tips on how to safely remove the cheesecake from the pan). Decorate with chocolate shavings (I used a vegetable peeler to make the shavings). Serve with whipped cream or fruit compote. Keep refrigerated. Best served at room temperature.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 26 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 124 mg, Fiber 2 g, Sugar 17 g, Calories 309 kcal

CHOCOLATE RICOTTA PUDDING



Chocolate Ricotta Pudding image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 teaspoons butter, softened
2 whole eggs, plus 2 egg whites
3/4 pound ricotta cheese, drained
4 tablespoons granulated sugar
1 1/2 ounces dark rum
2 tablespoons bittersweet chocolate, finely grated, plus more for garnish
1/8 pound blanched almonds, toasted and coarsely chopped
Lemon zest, for garnish

Steps:

  • This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
  • Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
  • Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
  • In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
  • Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
  • In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.

More about "chocolate and ricotta turnovers recipes"

LEMON CURD & RICOTTA TURNOVERS - NOMBELINA.COM
lemon-curd-ricotta-turnovers-nombelinacom image
2014-02-19 Ingredients for 8 turnovers: 3-5 Tbs lemon curd ( recipe) 250 gr ricotta. 2 1/2 Tbs sugar + extra for sprinkling. 1/2 ts vanilla extract (optional) 8 …
From nombelina.com
Estimated Reading Time 1 min


RICOTTA CHEESECAKE TURNOVERS | REDPATH SUGAR
ricotta-cheesecake-turnovers-redpath-sugar image
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 …
From redpathsugar.com
Servings 9


CASSATELLE (RICOTTA-FILLED TURNOVERS) – THE FORWARD
cassatelle-ricotta-filled-turnovers-the-forward image
2015-09-24 3) Rest. Roll the dough into a ball, wrap in plastic and rest for 30 minutes on the counter. 4) Mix. In a small bowl, stir together the ricotta, …
From forward.com
Estimated Reading Time 3 mins


CHOCOLATE-WALNUT TURNOVERS | PARENTS
chocolate-walnut-turnovers-parents image
2015-07-08 Bite into these mini turnovers for a creamy chocolate-walnut surprise. Serve this delectable dessert during the holidays or any time you …
From parents.com
Total Time 29 mins
Calories 100 per serving


RICOTTA CHOCOLATE CHIP TURNOVERS WITH HONEY - HELPFUL HOMEMADE
ricotta-chocolate-chip-turnovers-with-honey-helpful-homemade image
2013-10-22 Do you have a favorite recipe to make with phyllo dough? Ricotta Chocolate Chip Turnovers with Honey ***Makes 10 turnovers*** Adapted from Ang Sarap and Martha Stewart Ingredients. 15 sheets phyllo dough. 15oz …
From helpfulhomemade.com


CHOCOLATE RICOTTA MOUSSE - MADHU'S EVERYDAY INDIAN
2019-02-07 Chocolate ricotta mousse is a fool proof recipe, made instantly with four ingredients. This delicious recipe can be indulged instantly or put it in the refrigerator until you …
From madhuseverydayindian.com
4.6/5 (8)
Servings 3
Cuisine American
Category Dessert
  • Taste the mousse and add more coco powder or powdered sugar to your liking. Whisk until all ingredients are fully incorporated.


CHOCOLATE TURNOVERS | RECIPES - HERSHEYLAND
2021-01-07 Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside. 2. Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4 …
From hersheyland.com
Servings 18
Total Time 1 hr
Category Tags
  • Heat oven to 400°F. Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside.
  • Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4-inch squares. Place 1 heaping tablespoon chip mixture onto center of each square.
  • Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.


RECIPE: CASSATEDDI DI RICOTTA - RECIPELINK.COM
Save the ricotta. Beat in the sugar, and stir in the chocolate bits or, if you prefer something less sweet, the lemon rind. Roll out the dough to a very thin sheet, and cut out 3-inch disks. On each disk place a scant tablespoon of ricotta. Fold the disks over into half-moons and , moistening , the edges with a little water, seal them carefully.
From recipelink.com
Category Desserts-Pastries
Reply to ISO
From Meg, NY, 02-19-2003
Title Recipe


CHOCOLATE AND RICOTTA TURNOVERS RECIPES
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 …
From tfrecipes.com


HOW TO MAKE CHOCOLATE TURNOVERS - ALL INFORMATION ABOUT ...
Chocolate Turnovers Recipe | Food Network new www.foodnetwork.com. Directions Preheat the oven to 400 degrees. Place the puff pastry on a lightly floured work surface. Sprinkle the pastry with a little flour and roll out to form a 12inch square. Brush away any...
From therecipes.info


RICOTTA CHOCOLATE CHIP TURNOVERS WITH HONEY | PHYLLO ...
Nov 18, 2013 - A recipe for Ricotta Chocolate Chip Turnovers drizzled with honey. An easy but impressive dessert to serve! Nov 18, 2013 - A recipe for Ricotta Chocolate Chip Turnovers drizzled with honey. An easy but impressive dessert to serve! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHOCOLATE TURNOVERS RECIPE | RECIPE | CHOCOLATE TURNOVER ...
Mar 28, 2015 - Frozen puff pastry can be found in the freezer section of most supermarkets.
From pinterest.com


EASY COLD APPETIZER RECIPE: HOW TO MAKE RICOTTA AND ...
2021-04-10 Puff pastry appetizer recipes – how to make ricotta and mushroom turnovers at home. Frozen puff pastry recipe to prepare turnovers filled with mushroom, ricotta, or cottage cheese, and more simple and tasty ingredients. View this cooking video about how to make puff pastry appetizers at home using yummy and easy ricotta and mushroom turnover […]
From vivarecipes.com


LIDIA'S ITALY CHOCOLATE RICOTTA CHEESECAKE - ALL ...
Lidias Chocolate Ricotta Cheesecake Recipe trend www.share-recipes.net. Italian Ricotta Cheesecake Recipe Lidia Just Now Ricotta Cheesecake Lidia 3 hours ago 375 degrees F. In a large bowl, beat the egg yolks and sugar and salt with a whisk until pale yellow. Add the drained ricotta, lemon and orange zest and beat until blended thoroughly. Beat ...
From therecipes.info


CHOCOLATE ORANGE TURNOVERS RECIPES - EASY RECIPES
In a bowl, stir together the ricotta, confectioners’ sugar, egg yolk, orange zest and chocolate. Set aside. Prepare and bake the turnovers. Preheat an oven to 350°F. Line a rimless baking sheet with parchment paper. Chop chocolate and in a small bowl stir together with zest. In another small bowl lightly beat egg. Trim any uneven edges from pastry sheet and cut into 4 squares. …
From recipegoulash.com


CHOCOLATE AND RICOTTA TURNOVERS | RECIPE | RECIPES ...
Jun 29, 2012 - This one is from the Golden Book of Chocolate. Jun 29, 2012 - This one is from the Golden Book of Chocolate. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Special Diet • …
From pinterest.com


CHOCOLATE WALNUT TURNOVERS RECIPES WITH INGREDIENTS ...
Place 1/2 teaspoon jam and 1 teaspoon chocolate in center of each square, then brush edges of squares with some of beaten egg. Fold each square in half to form a triangle, pressing edges to seal. Brush tops of pastries with some of remaining egg and transfer to a lined baking sheet. Chill on sheet while making 16 more pastries in same manner, transferring to second baking sheet.
From tfrecipes.com


Related Search