Light Turnover Dough
Ok I have extra ricotta and a half peck of macouns.... so I was thinking about this:
For a special dessert, these beautiful turnovers benefit from the real thing: butter. Store remaining half of dough in fridge for use within 1 week, or shape and freeze for up to 3 months. Adapted from from Polly Pitchford's Apple Turnover recipe. whole wheat pastry flour, salt, baking powder, ricotta cheese, butter
Ingredients1 1/2 cup whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder (18369)
3/4 cup part-skim ricotta cheese
4 tablespoons butter, room temperature
Directions
Mix flour, salt and baking powder in a bowl or food processor.
Cut in or the butter or pulse the processor until you get a coarse meal texture.
Work in cheese with fingers, kneading gently to form a ball, or pulse blend in processor until a ball is formed. If too dry, add another tablespoon of ricotta.
Wrap in plastic wrap and chill 30 minutes before rolling.
Preheat oven to 425 degrees. Lightly flour working surface and roll out half of the dough into a thin (1/8") rectangle. Cut into 5 squares. Place 1 tablespoon of desired filling in center of each square. Fold one corner to the opposite corner, forming a triangle. Seal edges by pressing with the back of a fork. Place turnovers on a lightly greased baking sheet. Bake for 12 to 14 minutes.
(Baking times taken from another recipe, so use as a guide. Not sure if filling from a whole pie fills 5 turnovers or 10 turnovers. I suspect a half pie's worth of filling should do it for 5 turnovers.)