Tested till perfect Cherry and Ricotta Turnovers
Cherry and Ricotta Turnovers
Photography by Jeff Coulson

Cherry and Ricotta 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 refrigerator overnight. For an extra layer of crunch, sprinkle 1/4 cup chopped hazelnuts or sliced almonds onto the turnovers before baking.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 2 hours
  • Portion size 8 turnovers


  • 1 pkg (450 g) 1pkg (450 g)frozen butter puff pastry, thawed
  • 1 1eggeggs, beaten
  • 2 tsp 2tspmaple syrup
  • 2 tbsp 2tbspicing sugar

Sour Cherry Filling:

  • 2 cups 2cupssour cherries, pitted
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupwater
  • 1 tsp 1tsplemon juice
  • 1 tbsp 1tbspall-purpose flour

Ricotta Filling:

  • 3/4 cup 3/4cupricotta cheese
  • 1/4 cup 1/4cupicing sugar
  • 1 tbsp 1tbspgrated lemon zest
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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. (Make-ahead: 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.

Nutritional Information Per turnover: about

cal 368 pro 8g total fat 19g sat. fat 10g
carb 42g dietary fibre 2g sugar 20g chol 57mg
sodium 207mg potassium 105mg

% RDI:

calcium 5 iron 11 vit A 14 vit C 7
folate 4
This recipe is featured on Your seasonal food guide: Cherries
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