Sweet Ricotta Turnovers (Naples)

Desserts

Ingredients

Short Pastry:

All purpose flour - 1 3/4 cups

Granulated sugar - 6-7 tbsps

Salt

Softened lard - 6 tbsps

Filling:

Water - 2 cups

Semolina - 3/4 cup

Salt

Ricotta cheese - 5/8 cup

Granulated sugar - 3/4 cup

Egg, beaten - 1

Diced candied fruit - 3/4 cup

Vanilla extract, to taste

Ground cinnamon - pinch

Egg yolks, beaten - 1-2

Confectioners sugar

Short pastry: Sift the flour onto a pastry board or into a bowl, add the sugar, a pinch of salt and then work in enough cold water to make a very firm dough. Cut the lard into small pieces and knead into the dough. Continue kneading until the dough is smooth and pliable, roll into a ball and put aside until required.

Filling: Bring the water to a boil in a small pan and pour in the semolina slowly, stirring. Add a pinch of salt and cook briskly for 5 minutes, stirring vigorously with a wooden spoon. Turn into a large bowl and let it cool.

Mix the ricotta cheese, sugar, beaten egg, candied fruit, vanilla and cinnamon together, then stir into the semolina and beat the mixture until smooth.

Break the pastry dough into 12 pieces and roll them into ovals 1/8 inch thick. Put a little of the filling on each oval of pastry, fold over and seal the edges firmly. Now, using a glass, cut the turnovers into perfect rounds, trimming off the excess dough neatly, and again make sure that the edges are firmly sealed.

Butter a baking sheet and arrange the turnovers on it. Brush with beaten egg yolk(s) and bake in a moderate oven (375F) at its hottest point. The turnovers should be cooked and golden brown in 15 minutes; if not, bake them for a little longer. Sprinkle with confectioners sugar and serve warm or cold, not hot.

Serves 4-6