Cherry and Ricotta Turnovers

Hands-on time: 35 minutes Total time: 2 hours Makes: 8 turnovers Flaky turnovers with a tart cherry and rich ricotta filling are a welcome addition to any table. Look for butter puff pastry in the freezer section of your grocery store and thaw in the re

frozen butter puff 1 pkg pastry, (450 thawed g) 1 egg, beaten 2 tsp maple syrup

2 tbsp icing sugar

SOUR CHERRY FILLING: 2 cups sour cherries, pitted ⅓ cup granulated sugar ¼ cup water 1 tsp lemon juice 1 tbsp all-purpose flour

RICOTTA FILLING: ¾ cup ricotta cheese ¼ cup icing sugar 1 tbsp grated lemon zest

SOUR CHERRY FILLING: In saucepan, bring cherries, sugar and 3 tbsp of the water to boil. Reduce heat to medium-low; cook, uncovered and stirring occasionally, until tender, about 15 minutes. Stir in lemon juice.

Whisk flour with remaining 1 tbsp water; whisk into cherry mixture and cook until thickened to consistency of jam, about 1 minute. Let cool completely, about 1 hour. RICOTTA FILLING: Meanwhile, combine ricotta, icing sugar and lemon zest; set aside.

On lightly floured surface, roll out half of the pastry to 12-inch (30 cm) square; cut into 4 squares. Repeat with remaining pastry. Divide ricotta filling onto half of each square, mounding filling. Top with sour cherry filling. Brush pastry edges with water; fold 1 corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each 3 times for vents. Transfer to parchment paper–lined baking sheets. Refrigerate for 30 minutes. (Makeahead: Refrigerate for up to 12 hours.) Whisk egg with 1 tsp water; brush over turnovers. Brush with maple syrup. Bake, 1 sheet at a time, in 425ºF (220ºC) oven until puffed and golden, about 15 minutes. Let cool for 5 minutes. Dust with icing sugar. Serve warm or at room temperature. PER TURNOVER: about 368 cal, 8 g pro, 19 g total fat (10 g sat. fat), 42 g carb (2 g dietary fibre, 20 g sugar), 57 mg chol, 207 mg sodium, 105 mg potassium. % RDI: 5% calcium, 11% iron, 14% vit A, 7% vit C, 4% folate.