Bakery Style Ricotta Cream Turnover 


In Sicilian pastry shops the delicious pastries called genovesi are a commercial version of the breast of virgin, originally baked by the nuns in the convents. The genovesi are filled with ricotta cream with an outer layer made with pasta frolla, Sicilian short dough; they are baked to a golden color and served sprinkled with powdered sugar. 

The home-made version, called cassateddi have the same stuffing and can be baked or fried. the genovesi are prepared in pastry shops all year around as a snack or as dessert.  

In the monasteries, these pastries are made round in the shape of breast; the filling include marmalade made with local preserved fruits, vanilla or chocolate custard, or a mixture ricotta cream and custard; for modesty they are called cassatine. 



Makes 12 Pastries 



  The Crust 

·        3 cups flour – 12 oz.  

·        1 cup powdered sugar - 4 oz.  

·        1 stick unsalted butter, cold - 4 oz.  

·        4 yolks lightly whisked   

·        1 tablespoons of honey  

·        ¼ teaspoon of baking powder  

·        Pinch of salt  

·        2 drops of vanilla  

·        Zest of 1 lemon  

·        Flour for dusting  

·        2 eggs beaten with 4 tablespoons of milk, to egg-wash 





The Dough
In a medium size bowl, mix the flour, sugar, salt and baking powdered; cut the butter into bowl and blend it in. Add the yolk, honey, vanilla and the zest of the lemon. Transfer mixture into a working surface and knead for 2 to 3 minutes, or until you can gather the dough into a ball. Add some water or milk, if the dough is too hard to knead.

Shape into a ball, wrap and rest dough in the refrigerator for at least 1 hour.

The Filling 

Click Ricotta Cream for the recipe and make one dose. If you have any leftover cream, mix it with blackberries, raspberry, or strawberry for a tasty dessert.   


The Dough 

Prepare greased baking sheet, and set oven at 400 degrees.  

Divide the dough in 4 pieces, and divide each piece into 3 pieces, shape into balls. 

Roll each piece of dough with a rolling pin to ¼ inch, about 6 inches across, giving an elliptical shape and lightly brush the edges with egg wash. 




The Assembly 

In the center of each piece, place 1 tablespoon of filling, and pull over the stuffed dough the long way, to create a turnover in the shape of a semicircle. 

Press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place the pastries in the baking sheet pan(s). Brush the top with the remaining egg wash and bake for 25 minutes or until golden brown. 

Serve sprinkled with powdered sugar, lukewarm or at room temperatures.