Yesterday felt like a Turnover kind of day..the ones that are filled with fresh ricotta and dark chocolate..a pinch of hot red pepper, cinnamon and sugar…a great supper for a hot summer night..served with a chilled glass of Prosecco…
Ricotta Chocolate Turnovers
16 ounces ricotta cheese
16 ounces dark cocoa broken into pieces
1 package pre made puff pastry
8 amaretti cookies crumbled
pinch powdered hot red pepper
pinch cinnamon
1 tablespoon granulated sugar
Preheat oven to 375. Cut puff pastry into squares. Line cookie sheet with baking paper. Place ricotta and broken chocolate pieces into bowl and blend together.
Fill each square with first 1/2 tablespoon tablespoon of amaretti cookie crumbles then ricotta mixture.
Place on baking paper. sprinkle granulated sugar on top, then pinch of hot red pepper, cinnamon. Seal edges by pressing down lightly with fork on dough.
Bake in preheated oven for 20-25 minutes until golden brown. Serve with chilled Prosecco or Spumante.
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Ricotta Chocolate Turnovers
