Ricotta Cheesecake Turnovers

Categories:

Pastries

Brunch

Desserts

Snacks

Easter

Spring

Icing Sugar

Granulated Sugar

The Redpath Test Kitchen is preparing for one of the most important meals of the week: brunch! These Ricotta Cheesecake Turnovers are as light as a cloud, and a deliciously sweet way to enjoy your next mid-morning brunch affair. Show the morning who’s boss, and let Redpath sweeten it today.

Prep Time

10 minutes

Cook Time

20 to 25 minutes

Redpath® Special Fine Granulated Sugar 2kg & Redpath® Icing Sugar

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

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Redpath® Special Fine Granulated Sugar 2kg

Special Fine Granulated Sugar 2kg

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Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

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Redpath® Icing Sugar

Icing Sugar

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Ingredients

Servings

9 large turnovers or 16 small turnovers

For the Quick Puff Pastry:

1 recipe for Quick Puff Pastry, from Redpath’s “Classic Mille-Feuille Cake”

For the Lemon-Almond Ricotta Cheesecake Filling:

2 cups (460 g) ricotta cheese
½ cup (125 g) cream cheese, brick-style
5 tbsp (71 g) Redpath® Granulated Sugar
⅓ cup (40 g) Redpath® Icing Sugar, unsifted
1 large egg
1 tbsp (8 g) cornstarch
1 tbsp (6 g) lemon zest, finely grated
1 tsp (5 ml) pure almond extract
½ tsp (2 ml) pure vanilla extract
¼ tsp (2 g) salt

For the Egg Wash:

1 large egg
1 tbsp (15 ml) water

For garnish:

Redpath® Granulated Sugar
Sliced almonds (optional)

Instructions

For the Quick Puff Pastry:

Step 1

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 parchment paper.

Step 3

Roll the puff pastry into a 18-inch square. Cover with plastic wrap and allow to rest.

For the Lemon-Almond Ricotta Cheesecake Filling:

Step 1

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.

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Step 2

In a small bowl, whisk together the egg and the water. Set aside.

Step 3

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.

Step 4

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.

Step 5

Place turnovers onto the prepared baking sheets.

Step 6

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.

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Step 7

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.

Chef's Tips

*Frozen puff pastry can be used in place of the quick puff pastry. Thaw and use according to package instructions.

*Switch up the flavours by adding finely chopped chocolate, fresh berries or fruit to the filling.

*If the dough is getting too soft and warm to handle, place the covered pastry back into the fridge to firm up slightly; about 5 to 10 minutes.

*For more crunch, sprinkle the tops of the turnovers with Redpath® Turbinado Sugar, instead of Redpath® Granulated Sugar.

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