New This Month

Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.

Source: Everyday Food, April 2010
Total Time Servings



Cook's Notes

Forming the turnovers: Place filling at one end of rectangle, leaving top corner empty. Fold corner of dough over filling. Continue, alternating corners, making sure filling is enclosed, until you reach the end. Trim excess dough with a knife.

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How would you rate this recipe?
  • conleythornton
    16 APR, 2017
    I'm not sure why but my filling turned out very eggy. Did anyone else have this problem?
  • MS12294940
    23 NOV, 2012
    These are a wonderful sweet addition - I would definitely use as a dessert, or with tea for an afternoon treat. They are best when eaten immediately, or at least same day.
  • jkm246
    30 MAR, 2012
    These sound yummy, but do you serve them with the main courses, or as dessert? Do they end up being sweet?
  • cbsbeach
    25 APR, 2011
    These are just delicious! I made them for Easter Brunch and they were a hit. I brushed mine with the honey and butter mixture once it was on the baking sheet for extra shine.
  • reallysleepy
    22 FEB, 2011
    Easy to make. Good to bake right out of the freezer. The ricotta and honey gives it a gooey sweet candy-like flavor that reminds me of Kindergarten when friend's mom used to bring these to class parties.
  • mamamia1212
    17 NOV, 2010
    These are delicious. I fancy them with an egg-white omelet and fruit. I do store them in the freezer and they bake up beautifully! Delightful!

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