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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Line two baking sheets with parchment paper or greased foil; set aside. For filling, combine 1 egg, ricotta, 1/3 cup granulated sugar and vanilla in a medium bowl. Stir in flour and cocoa powder until combined. Stir in walnuts and chocolate.
In a small bowl, combine the remaining egg and the water; set aside.
On a lightly floured surface, unfold each sheet of pastry. Roll pastry into a 12-inch square. Using a sharp knife, cut each pastry sheet into nine 4-inch squares.
Spoon 4 teaspoons of the filling into the center of each square. Brush edges of pastry with egg-water mixture. Fold each square in half diagonally to form a triangle; press edges to seal. Place turnovers on the prepared baking sheets.
Brush tops with egg-water mixture and sprinkle with 1 tablespoon granulated sugar. Bake about 14 minutes or until golden. Before serving, sprinkle turnovers lightly with powdered sugar. Serve warm.