I joined a brand new online baking group - Sweet Melissa Sundays. We are baking from Melissa Murphy's wonderful book, "The Sweet Melissa Baking Book". Ms. Murphy owns a lovely bake shop in New York, and she specializes in "homey" American baking-things from her childhood. I love her recipes as they are easy but extremely tasty.This week we baked apple-ricotta turnovers. The apples are cooked in caramel before being baked with sweet ricotta cheese. These are super delicious and very simple to make. The pastry is store bought puff pastry.
To see the recipe for these turnovers please visit Tracey's Culinary Adventures.http://traceysculinaryadventures.blogspot.com/2009/04/sweet-melissa-sundays-caramel-apple.html
If you are interested in learning more about Sweet Melissa Sundays, see the web site. http://sweetmelissasundays.wordpress.com/
I get to be the host for this group on 9/20/09. Neat, 'huh!
Those sound delicious! Do you think that I could use Fillo Dough instead of Puff Pastry? I just bought some Fillo Dough thinking it was something else and now I'm trying to figure out a use for it.
ReplyDeleteKristy-
ReplyDeleteThat should work fine. What did you think it was when you bought it? I'm just curious! If you don't want to make the apple filling you can just buy canned pie filling. Add a little flour if the filling looks runny. The ricotta is optional, you can leave it out if you don't have any.
Your turnovers are so pretty and golden. I think this recipe is versatile and can be adapted many ways. Great job!
ReplyDeleteNancy
Well, I'm doing all my grocery shopping at the Natural Foods store now and I was making a quiche that called for Pillsbury Refrigerated Pie Crust. Since they didn't sell that, I was looking for some type of premade dough to use in the quiche. I have never bought Fillo dough and did not realize it was extremely thin pastry sheets.
ReplyDeleteThose look fabulous Michele! Glad you've joined our group and that you were able to bake with me this week :)
ReplyDeleteThank you n.o.e. and Tracey!
ReplyDeleteKristy- You can use phyllo (fillo) pastry for a quiche. Just put one sheet of pastry in your dish, brush it with a small amount of melted butter and top it with another sheet. Keep doing this until your crust is as thick as you want. Fold over or trim the edges if the phyllo is too big for your dish. While you are making the crust, keep the phyllo covered with a slightly damp cloth so that it doesn't dry out.
ReplyDeleteYour turnovers look so yummy!!!
ReplyDeleteThank you Christine!
ReplyDeleteYour turnovers look wonderful and welcome to the group!
ReplyDeleteThey look super tasty! The sugar looks nice and crunch on top :)
ReplyDeleteKatie xox
These look delicious!
ReplyDeleteYour turnovers look fabulous!! I'm so glad you're in this group. Man, I wasn't expecting to love these turnovers as much as I did...they're a bit dangerous, if you ask me :)
ReplyDeleteI love the sound of these apple-ricotta turnovers, Michele. Can't wait to give them a try!
ReplyDeleteThank you Wendy and katiecakes!
ReplyDeleteThanks Cheryl!
Elyse - thank you for all the sweet comments! I love them as well, even without the ricotta, the apple filling is awesome!
ReplyDeleteBarbara- These are really good and I made them without any of the eggs. The egg in the filling was not necessary. I brushed the tops with a little milk instead of egg wash. This cookbook is really lovely!
ReplyDeleteBeautiful turnovers!!! Glad you liked them.
ReplyDeleteThank you so much!
ReplyDelete