Ricotta and strawberry turnovers


Serves 4

  • 300 g type “0” white flour
  • 60 g coconut sugar
  • 120 g ricotta
  • 3 tbsp sunflower oil
  • 1 tsp baking powder
  • 1 untreated, unwaxed lemon

For the filling

  • 250 g ricotta
  • 1 egg + 1 egg yolk
  • 150 g strawberries
  • 1/2 vanilla pod
  • 100 g agave syrup
  • 2 tbsp rum


Wash and slice the strawberries and place in a bowl with 1 tablespoon of agave syrup and the seeds from the vanilla pod to flavour. Leave to stand in a cool place.

On a pastry board, mix the flour with the sugar, 2 teaspoons of grated lemon zest and the baking powder. Form a well, make a hole in the middle and fill with the ricotta and oil. Mix with a fork, then knead well until the dough is smooth and elastic (add a few tablespoons of cold water if you need to). Cover with the clingfilm and put in the fridge for 30 minutes.

Meanwhile, prepare the filling: whisk the ricotta with the eggs, the rest of the agave syrup and the rum to properly amalgamate. Drain the strawberries, setting aside the liquid, and add them to the ricotta. You will need to obtain a semi-liquid mixture that will set during baking.

Roll out the dough thinly and cut out squares with sides of around 12 cm: place a spoonful of filling in the middle of each dough square, then fold the corners inwards to form the turnovers. Bake in the oven at 180°C for 30 minutes, then brush with the juice from the strawberries. Serve cold.

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