copyright 2012 Art of Living, Prima Media, Inc/Maria Liberati
A turnover with a sweet and hot disposition…a chilly fall afternoon and a special someone wanted to know why nothing special was being made for him,,oh well here’s the sweet, hot for.that special someone…..
A Chocolate Ricotta Turnover
from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
1 package puff pastry
8 ounces fresh ricotta
16 ounces bittersweet chocolate chopped finely
pinch of red hot pepper
2 tsps powdered cocoa
1 tblsp sugar
Place ricotta in bowl, add in chopped chocolate pieces. Cut puff pastry into squares approx 2” x 2” or smaller if you want to make these as mini appetizers.Put dollop of ricotta mixture in center of square. Top with another square of puff pastry. Seal edges by pressing down with fork or just crimping edges. Continue this way until all puff pastry is used. Place turnovers on a baking sheet lined with baking paper. Sprinkle sugar on top of turnovers. Sprinkle pinch of red hot pepper. Sprinkle pinch of powdered cocoa on top. Place in oven at 375 for 40 minutes or until puffed and golden,
Serve warm or cold.. These can be used as a dessert or as appetizers,
See you today, Sunday, Oct 7th at Williams Sonoma in NYC at 10 Columbus Circle at 1 PM for a demo using artisan professional chef boards and some recipes from the Holiday book and book signing! See you then
Chocolate Ricotta Turnover for a Special Someone
