Ricotta-chocolate fruit calzone

Yield: 6 servings

Measure Ingredient
½ cup Ricotta cheese
¼ cup Powdered sugar
½ teaspoon Vanilla extract
1 tablespoon Heavy cream, (to 1 1/2
\N \N Tbs)
6 tablespoons Semisweet chocolate chips,
\N \N Miniature
1 pack Puff pastry, frozen
\N \N (17 1/4 oz) (2 sheets) thawed
8 \N Strawberries, fresh sliced
1 \N Egg; beaten

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:35 1. Preheat oven to 400°F. In a medium bowl, combine ricotta cheese, powdered sugar, vanilla, and cream. Beat with electric mixer on medium-high speed until light and almost smooth, 1 to 2 mins. Stir in chocolate chips. 2. Unfold puff pastry sheets on a lightly floured pastry cloth and trim corners of each to make a 9- to 9½-inch round. Place rounds on a baking sheet. Sppon half of ricotta filling mixture on half of each pastry round to within 1 inch of edges. Top each with half of strawberry slices. With a pastry brush or fingers, spread some of beaten egg around edges of pastry.

Fold pastry round in half like a turnover to form a half-moon shape.

Pinch edges to seal. Brush top of calzones with more beaten egg. 3.

Bake 15 to 16 mins, or until golden brown. Sprinkle additional powdered sugar over top of calzones. Cut each calzone into 3 pieces and serve warm.

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