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~ Popovers ~ Turnovers ~ Recipe

Ingredients

How to make it

  • Preheat your oven to 400 degrees.
  • Line two baking sheets with parchement paper.
  • ~ For the Filling ~
  • Process the ricotta in a food processor for a few seconds until smooth.
  • Transfer to a bowl and mix in the sugar,egg yolks,and vanilla.
  • Combine the flour and cocoa and fold into the mixture.
  • Stir in the currants and chocolate.
  • Cover and chill out in the refrigerator for 30 minutes.
  • ~ For the Pop Puff ~
  • Place the pastry on a floured work surface.
  • Dust the top with flour and roll out into a 20x15 inch rectangle about 1/4 inch thick.
  • Trim the edges to straighten.
  • Cut the pastry into twelve 5-inch squares.
  • Spoon 2 tablespoons of filling onto the center of each pastry square.
  • Brush the egg around the edges of the pastry and fold one corner diagonally over to meet the opposite corner.
  • Press down on the pastry,joining the 2 layers.
  • Place on the prepared baking sheets 1 inch apart.
  • Refrigerate for 15 minutes.
  • Brush the tops with egg and sprinkle with demerara sugar.
  • Bake until nice and golden brown,about 25 to 30 minutes.
  • Transfer to a wire rack and let cool.
  • ~ Serve with a Tall Glass of Cool,Fresh,Country Milk ~

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The Cook

22566 TX

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