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.
- 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, thawed
- 1 egg, beaten
- Granulated sugar for sprinkling
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).