Lemon Curd & Ricotta Turnovers

February 19th 2014

Lemon Curd & Ricotta Turnovers 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.

Lemon Curd & Ricotta Turnovers 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.

Lemon Curd & Ricotta Turnovers Fold over and seal with a fork.

Lemon Curd & Ricotta Turnovers Transfer to the baking tray and sprinkle with sugar.

Lemon Curd & Ricotta Turnovers Bake in the center of the oven for 25 minutes until golden brown.

Lemon Curd & Ricotta Turnovers A simple but delicious pastry, the ricotta and lemon curd go together wonderfully. Best eaten warm.

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