Strawberry-Ricotta Turnovers

Strawberry Turnovers photo: Scott Goodwin for Intermezzo

Just a little bit fancier than a strawberry shortcake, these turnovers were developed for an Intermezzo article in praise of all types of turnovers. It is the perfect time to re-visit this simple seasonal sweet; especially when it requires very little oven time. It pairs fresh strawberry slices macerated in vermouth and sugar, (just like Grandma Bruscino would always do) , with an easy -to -bake puff pastry shell.

These turnovers are also my little homage to Rita’s Bakery, home of my first bakery job. These were called “flaky turnovers”, as opposed to the pie turnovers they also made. These were filled to order with an array of fruit and cream fillings. Although my Mom was the first to nurture my baking interests at home, my first job at Rita’s at 16 (!) really started my life long love affair with the food industry. The mostly -lovable staff was made up of crazy, interesting characters, working as a team doing massive shifts on weekends and holidays . It was a new world, and they embraced every teen working alongside them, eager to show us new skills.

I was happy to learn anything the bakers and decorators took the time to show me. Cutting cake layers, making buttercream colors, writing on cakes, forming Danish pastries, filling turnovers, waiting on customers, mopping floors; I wanted to learn all of it. Friendships were forged, life lessons were learned , many snacks were eaten, and plenty of laughs were always on the menu.

FLAKY TURNOVERS WITH RICOTTA AND STRAWBERRIES

Be sure to fill the turnovers right before serving, to keep the pastry crisp.

MAKES 8

1 pound fresh strawberries, cleaned and sliced ( about 3 cups)

3/4 cup sugar, plus more for sprinkling

1/2 cup dry vermouth

1 sheet frozen puff pastry, thawed ( approximately a 10 x 10” piece)

4 tablespoons butter, melted and cooled

3 cups ricotta

1 teaspoon vanilla

confectioners sugar for dusting the tops

1. In a small bowl, combine strawberries, 1/4 cup sugar and vermouth. Cover and refrigerate overnight.

2. Preheat oven to 400 ℉.  Carefully unroll puff pastry onto a lightly floured surface. Cut into four squares. Cut squares into triangles.

3. Place triangles onto a parchment lined cookie sheet, spacing each 2 inches apart.

4. Brush tops with melted butter and sprinkle with a bit of sugar.

5. Bake 15 to 20 minutes or until golden brown.

6. Remove from the oven and cool completely. 

7. In the bowl of a stand mixer ( or with an hand mixer) whip ricotta, 1/2 cup sugar and vanilla.(Can be made 1 day in advance. Store refrigerated in an airtight container.)

8. Fill turnovers. Carefully slice turnover shells almost in half, horizontally, making a “hinge” on the back edge. Spoon ricotta filling into turnover. Spoon strawberries on top of ricotta. 

9. Dust tops with confectioners sugar, if desired.

OR: Fill the baked shells with any fruit, macerated or not, whipped cream, custard or lemon curd. Endless possibilities!

Whipped Cream filling

1 cup heavy cream

1/2 cup sugar

1. In the bowl of a stand mixer ( or with a hand mixer) with wire whip attachment, whip heavy cream until thickened Add 1/2 cup sugar. Continue to beat until stiff. Use immediately.

Me, (on the left) and BFF Andrea at Rita’s Bakery, early 80’s.