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Cherry Ricotta Turnovers
RECIPE THANKS TO SAMANTHA SENEVIRATNE
Level: Easy
Total: 1 hr 5 minutes
Active: 40 min
Yield: 8 turnovers

Components

1/2 cup well-drained ricotta cheese
1/4 cup confectioners' sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of ground cloves
16 sheets phyllo, thawed (from a 1-pound box).
1/2 cup (1 stick) saltless butter, melted.
Granulated sugar for scattering.
4 1/2 ounces sweet cherries, pitted and sliced (about 1/2 cup).
Honey for sprinkling (optional).

Instructions.

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 hardly 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 equally 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, carefully get the bottom left corner and lift it approximately meet the leading edge and wrap the triangle one more time.

Brush the leading with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, till the sheet is totally folded into a big triangle. Transfer to 1 of the ready 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 opposite. Bake till puffed and deep golden brown, about 25 minutes. Let cool for a couple of minutes prior to serving. Drizzle with honey to serve, if you like.

Cook's Note.

These pies work best if the ricotta is dry. If your ricotta is damp, drain it in some cheesecloth set over a bowl in the refrigerator for an hour or more before putting together the filling.

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How to Be Un-Choppable: Cherry Ricotta Turnovers with Samantha Seneviratne|Food Network.

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