Ricotta And Raspberry Turnovers

1. 1

   Sift flour and 1/4 cup powdered sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add egg yolks and 1 tbsp ice water, mixing until dough just comes together. Turn out onto a floured surface and knead gently. Shape into a disc, wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat oven to 350u00b0F. Line a baking tray with parchment paper. Roll out pastry to 1/4 inch thick. Cut out 6 discs, 4 inches each. Cover and set aside.

3. 3

   For the filling, combine ricotta and remaining powdered sugar. Gently fold in raspberries. Place 2 tsp filling in the center of each pastry disc. Brush edges with whisked egg then fold dough over to enclose filling, pressing edges to seal.

4. 4

   Transfer to prepared tray, brush with egg and sprinkle with almonds and sugar. Bake for 15-20 mins, until golden. Let cool on tray for 5 mins before serving.

* Per serving · 4 servings · Values may vary.

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