I was watching Unique Sweets on Foodnetwork when I came across lemon curd and ricotta turnovers. It was made with a short crust type pastry. I didn’t want a short crumbly pastry so I opted for an easier version with puff pastry.
This is my own experiment as I didn’t really remember all the ingredients. I had some homemade lemon curd sitting in the fridge, but you could use store-bought.
- Ingredients for 8 turnovers:
- 3-5 Tbs lemon curd (recipe)
- 250 gr ricotta
- 2 1/2 Tbs sugar + extra for sprinkling
- 1/2 ts vanilla extract (optional)
- 8 squares of half frozen puff pastry sheets
Preheat the oven at 375°F/190°C and cover a baking tray with parchment.
Make sure not to defrost the puff pastry completely so it’s easier to work with.
Mix the ricotta with 2 1/2 tablespoons of sugar and the vanilla extract.
Spread about a tablespoon of ricotta mixture over half of the puff pastry sheet (keep the edges clear). On top of this 1 to 2 teaspoons of lemon curd. Make sure you don’t overfill or you won’t be able to close the turnover. The filling might also burst from the pastry while baking.
Fold over and seal with a fork.
Transfer to the baking tray and sprinkle with sugar.
Bake in the center of the oven for 25 minutes until golden brown.
A simple but delicious pastry, the ricotta and lemon curd go together wonderfully. Best eaten warm.
