Puff Pastry Turnover Recipe
Ingredients
| Ricotta cheese | 1 Pound | |
| Greek feta cheese | 1⁄2 Pound | |
| Eggs | 3 | |
| Flour | 1 Tablespoon | |
| Corn oil | 1 Tablespoon | |
| Puff pastry | 20 Ounce | |
| Egg white | 1 , lightly beaten | |
| Egg yolk | 1 , lightly beaten | |
| Milk | 1 Tablespoon | |
| Sesame seeds | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5089 Calories from Fat 3133
% Daily Value*
Total Fat 351 g540.2%
Saturated Fat 97.4 g487.2%
Trans Fat 0.1 g
Cholesterol 1132.4 mg377.5%
Sodium 5371.8 mg223.8%
Total Carbohydrates 301 g100.2%
Dietary Fiber 10.7 g42.7%
Sugars 9.2 g
Protein 182 g365%
Vitamin A 91.8% Vitamin C
Calcium 175.8% Iron 125.3%
*Based on a 2000 Calorie diet
Directions
Add the eggs, flour and corn oil, mixing thoroughly.
Set aside.
On a lightly floured surface, roll the puff pastry quarter-inch thick to form two 9x15-inch rectangles.
Brush the outside edges of one sheet with the egg white.
Spread the cheese filling evenly over the pastry.
Cover with the second sheet.
Press the edges lightly together to seal.
Brush the top sheet with the beaten egg yolk combined with the milk.
Sprinkle the turnover with the sesame seeds.
Place on a lightly oiled baking sheet and chill for about twenty minutes.
Bake at 400 degrees for ten minutes.
Reduce to 350 degrees and bake fifteen minutes longer, or until golden brown.
Serve hot or at room temperature.
Chef
