Blueberry Lemon Ricotta Turnovers
INGREDIENTS
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Makes 9 turnovers
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Pastry Dough
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2 C flour
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1 T sugar
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1/4 t salt
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6 oz cold butter, cut into small pieces
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1/2 C cold water
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Blueberry Filling
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1 C fresh blueberries
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1 1/2 – 2 T sugar, to taste
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1 T water
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1/2 star anise
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1/2 t cornstarch + 1/2 t cold water
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1/2 t lemon juice
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Lemon Ricotta Filling
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4 oz ricotta
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2 T sugar
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1 t lemon juice, to taste
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1 t lemon zest
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1 egg yolk
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1 oz (2 T) butter, melted
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sugar, for sprinkling
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