Ricotta And Raspberry Turnovers

Directions

1. 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. 2
   Preheat oven to 350°F. 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. 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. 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.