Tiny Lemony Turnovers
Yield
1 dozenPrep
25 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
ricotta cheese
part-skim |
|
| 1 | tablespoon |
powdered sugar
|
|
| 1 | tablespoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
ricotta cheese
part-skim |
|
| 15 | ml |
powdered sugar
|
|
| 15 | ml |
lemon zest
grated |
|
Directions
In large bowl with mixer at med speed, beat butter and sugar until light and fluffy, beat egg in well.
At low speed beat in flour and baking powder until well blended.
Flatten dough to disk shape; refrigerate, wrapped in plastic wrap, 1 hour until firm.
Heat oven to 375℉ (190℃). Work with half dough at a time; keep remainder refrigerated.
Roll out to ⅛ inch thick between two sheets of wax paper or plastic wrap and cut into 2 inch squares.
In small bowl stir in ricotta cheese, confectioners' sugar and lemon peel until smooth.
Spoon 1 teaspoon ricotta mixture into center of half of dough squares; brush edges with beaten egg white.
Top with remaining squares; using fork, press edges to seal.
Brush with egg white, sprinkle with multicolored nonpareils.
Bake 12 to 15 minutes.
