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Chocolate-Orange Turnovers

For an almond-flavored version of this recipe, add 3 Tbs. finely chopped toasted almonds and 1/8 tsp. almond extract in place of the orange zest in the first step.

Ingredients:

  • 1 cup ricotta cheese
  • 3 Tbs. confectioners’ sugar
  • 1 egg yolk
  • Finely grated zest of 1/2 orange
  • 1 oz. bittersweet chocolate, coarsely chopped
  • All-purpose flour for rolling out dough
  • 1 cream cheese pie dough disk (see related recipe at left), thawed
  • 1 egg, beaten
  • Granulated sugar for sprinkling

Directions:

Prepare the filling
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.

On a floured work surface, roll out the dough about 1/8 inch thick. Cut out six 6-inch rounds and place on the prepared baking sheet. Lightly brush the edges of each round with the beaten egg and spoon 2 Tbs. of the filling into the center. Fold the pastry over the filling to make half-moon shapes and press the edges with a fork to seal. Brush the tops with the remaining egg and sprinkle with granulated sugar.

Bake until the turnovers are golden brown, about 20 minutes. Transfer the baking sheet to a wire rack and let the turnovers cool slightly, then serve warm. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).