Tiny Lemony Turnovers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Softened butter,
1/2 cup: Sugar,
1 large: Egg,
2 cup: Flour,
1 tsp: Baking powder,
1/2 cup: Part-skim ricotta cheese,
2 tbsp: Confectioners sugar,
1 tbsp: Grated lemon peel,
Directions:
In large bowl with mixer at med speed, beat butter & sugar until
light & fluffy; beat egg in well. At low speed beat in flour & baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Roll out to
1/8" thick between two sheets of wax paper or plastic wrap & cut into
2" squares. In small bowl stir in ricotta cheese, confectioners
sugar & lemon peel until smooth. Spoon 1 tsp. 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 12-15
minutes. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14
NOV 1995 055426 -0500
Source from luhu.jp
light & fluffy; beat egg in well. At low speed beat in flour & baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Roll out to
1/8" thick between two sheets of wax paper or plastic wrap & cut into
2" squares. In small bowl stir in ricotta cheese, confectioners
sugar & lemon peel until smooth. Spoon 1 tsp. 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 12-15
minutes. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14
NOV 1995 055426 -0500
Source from luhu.jp
Tags
Cookies