Honey Ricotta Turnovers Recipes
WHIPPED RICOTTA WITH HONEY AND SUMMER FRUIT
This recipe is delightful any time, but especially so on a warm summer evening.
Provided by Shelby Tarkany
Categories World Cuisine Recipes European Italian
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Beat ricotta cheese, cream, and vanilla extract together in a bowl with an electric mixer until light and fluffy.
- Spread ricotta mixture onto a platter; top with figs, strawberries, and plum slices. Drizzle honey over the fruit and sprinkle black pepper over the top. Garnish with mint sprigs.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 45.6 g, Cholesterol 31.2 mg, Fat 8.6 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 77.1 mg, Sugar 38.6 g
HONEY-RICOTTA TURNOVERS
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
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
CHERRY RICOTTA TURNOVERS
Working with phyllo dough is the perfect occasion for letting go of any judgment about yourself and your skills. First, it must be said that buying frozen phyllo, instead of making it from scratch, is perfectly acceptable. You'll never catch any shade from me. Second, it is exceptionally forgiving. Yes, it rips. It folds over onto itself. It looks messy. But if you just slather each layer with butter, the whole thing will come together like a dream. And the ragged bits only add to the beauty of the final product. Just let the praise roll in. You deserve it.
Provided by Samantha Seneviratne
Time 1h5m
Yield 8 turnovers
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
- Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
- Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
- Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
- Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
- Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
- Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.
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HONEY RICOTTA FILO TURNOVERS - ANG SARAP
From angsarap.net
Reviews 6Category DessertCuisine AmericanEstimated Reading Time 2 mins
- Lay one sheet of filo pastry on a clean work surface, brush top with the honey mixture. Lay another sheet on top of the prepared pastry then brush again with honey mixture, repeat procedure until you have three sheets on top of each other.
- Equally divide and cut into four long strips, place two tablespoons of the ricotta mixture at the end and fold gently the pastry similar to folding a flag. Try to enclose the filling in the first triangle layer. Once done place on baking paper lined tray and repeat with the remaining sheets.
HONEY RICOTTA TURNOVERS – DEANNA'S DAUGHTER
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- Preheat oven to 350 and line a couple of baking sheets with parchment. In a small bowl, mix together the ricotta, sugar, vanilla, zest, egg and salt and set aside. In a microwave proof bowl, melt the butter and honey, checking it and mixing it every 30 seconds or so.
- I just used my counter and had everything ready so the phyllo didn’t really dry out at all. Lay out one sheet and brush it with the butter and honey mixture, lay another over top the first and brush it as well and then repeat this a third time. Cut the sheets crosswise into 4 rectangle sections and spoon about 2 tablespoons of the ricotta mixture at one end of each rectangle. Fold over like a flag until the entire strip of phyllo is used. Repeat with all of the turnovers, using 3 layers of phyllo each time and cutting the whole into 4 sections, for as many as you’d like (I made 16) and place them on the parchment when complete. These could also be made ahead and frozen and then cooked from frozen.
- Use any remaining butter and honey mixture to brush the tops of each turnover and bake for about 20 minutes. They’ll be beautifully puffed and brown when done and they are best served warm.
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Cuisine EuropeanCategory DessertsServings 12Total Time 40 mins
- Using a 10cm round biscuit cutter, cut 12 rounds from pastry. Spoon 1 tbs of mixture into the centre of each round. Brush edge of half of each round with egg. Fold pastry in half, enclosing filling, and press edges together. Place onto prepared baking tray. Brush with egg and sprinkle with sugar. Bake for 20 minutes or until golden and puffed. Serve warm.
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