Ricotta And Raspberry Turnovers

• 3 tbsp all-purpose flour
• 1/4 cup powdered sugar + 2 tsp
• 2/3 cup butter, chopped
• 2 None egg yolks + 1 whole egg, lightly beaten
• 2.5 oz fresh ricotta cheese
• 1.5 oz frozen or fresh raspberries, halved
• 3 tbsp sliced almonds
• 2 tbsp granulated sugar

1. Sift flour and 1/4 cup powdered sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add egg yolks and 1 tbsp ice water, mixing until dough just comes together. Turn out onto a floured surface and knead gently. Shape into a disc, wrap in plastic wrap and chill for 30 mins.
2. Preheat oven to 350u0b0F. Line a baking tray with parchment paper. Roll out pastry to 1/4 inch thick. Cut out 6 discs, 4 inches each. Cover and set aside.
3. For the filling, combine ricotta and remaining powdered sugar. Gently fold in raspberries. Place 2 tsp filling in the center of each pastry disc. Brush edges with whisked egg then fold dough over to enclose filling, pressing edges to seal.
4. Transfer to prepared tray, brush with egg and sprinkle with almonds and sugar. Bake for 15-20 mins, until golden. Let cool on tray for 5 mins before serving.

flour, powdered sugar , butter, egg yolks , ricotta cheese, fresh raspberries, almonds, sugar

Taken from recipes-plus.com/api/v2.0/recipes/24045 (may not work)