This week’s recipe for SMS was such a winner!! I don’t even like ricotta cheese, but I ate 4 of these babies! The recipe makes (I’m guessing) 4 enormous turnovers, but I wanted to take mine to bookclub, so I doubled the recipe and cut two pastry sheets into 9 squares each. However, I hit a little problem. According to the recipe, you need a 12″ square of puff pastry dough. When I took mine out of the box, I wasn’t sure how big it was, but it looked like 12″, so I forged ahead. As I was filling and folding the turnovers, however, all the delicious filling started bursting out the sides, and I began to wonder if I was mistaken with the whole size thing. I got my measuring tape out of the drawer 6 inches away from where I was working, and sure enough, the puff pastry was only 9″ to begin with, so my turnovers were a full inch too short a piece! It actually turned out okay, but only after I scraped the filling off the pastry, heavily floured each square, and rolled them to the correct size. I was beginning to grumble, but then I tasted a finished turnover and they were HEAVEN! Get the cookbook and make these!!
My tips:
- Make the ricotta cream filling and the apples ahead of time. They can both be stored for up to three days in the refrigerator, and it will make putting these together a snap!
- Don’t brush the egg wash on all 4 sides of each pastry. Just brush it on 2. Otherwise, things get very slippery and nothing will stay shut.
- After you’ve pinched each pastry shut, pick it up gently and pinch the edges shut AGAIN. Most of mine didn’t actually stay shut the first time, but when I picked them up and tried again, presto! Pinched edges!
- Don’t bake them for 45 minutes! Watch them carefully, and when they look good to you, take them out of that oven. Neither of my batches baked for 45 minutes, but the ones that went for 40 minutes were a little darker than I would have liked.
The recipe was chosen by Tracey of Tracey’s Culinary Adventures. Check out her blog for the recipe, and click here to see how the other Sweet Melissa bakers fared.
Yours look so yummy! I ended up using two sheets of puff pastry because my filling was leaking out of the edges. Next time I’ll measure! š
I don’t think the ricotta was a predominant flavor, because now that I think about it, I don’t remember tasting it.
But these were really good and a definite make-again!
Thanks for the warning about the shorter baking time. I made mine smaller than the original recipe, and because of your advice I started checking early… mine were done at 20 minutes!!
Yours look delicious! I rolled my puff pastry thinner too. I’m sorry that you had to scrape off the filling and then roll it out (but I’ve been there before too). Glad you liked these, I thought that they were amazing.
They look great! Good tips, mine were definitely over-baked at 35 minutes.
Oh my goodness….the name, the ingredients….everything looks so divine. I found your blog link through my friend’s blog, Carina. Thanks for posting all these creations! You are amazing!
They were amazing. Truly.
Those look phenomenal! I found that crimping my edges with a fork kept them well sealed. Thanks for baking with me this week – I’m glad you like the turnovers š
I didn’t cook my turnovers the full time either. Im gla dyou liked them.
I served mine to book club too! You were so smart to make minis. Sorry about the mishaps, but now you have some great tips for next time! Thanks for sharing your experiences.
Nancy
Dispite the problems they look so good!!! Will make again.
ah, maybe that was my problem too. i didn’t measure my pastry, just assumed it was 12″ out of the box! i had leftover filling and plan to get more pastry to make more now. great job!
Im definitely gonna make these again — and you’re right the 45 min. bake time was too much.
Those are excellent tips. I had a few problems, but these are so great that I will definitely make them again. Glad you liked them!
Your turnovers look totally great! This recipe took me by surprise, too–these turnovers were soooo delicious; I had to slap my hand to keep it from grabbing another and another turnover. OH, and my puff pastry was 9in x 9.5in. Oh well! It made for some oozing, but these still tasted delicious. Great Job!
Your photos… wowza, ok, I am sold on these!
Oooh, these look wonderfully flaky and YUM!
In response to your question about posting pictures on the Cake Slice, the cookbook doesn’t have pictures for every recipe. So unfortunately, there weren’t pics for the Chai Cake or the upcoming May cake š
haha, I echo the ‘don’t brush all 4 pastry edges with egg wash’ sentiment. I spent about half an hour pinching mine closed with a tiny cake fork š
They look so tempting, yum!
Katie xox
I’m glad they were a success for you. They look gorgeous!
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