Samantha Seneviratne dishes out her best tips for working with a famously tricky basket ingredient to make an #UnChoppable dessert!Don't miss an all-new #Chopped, Tuesdays at 9|8c!Get the recipe ▶ https://foodtv.com/3IkvpqXSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cherry Ricotta TurnoversRECIPE COURTESY OF SAMANTHA SENEVIRATNELevel: EasyTotal: 1 hr 5 minActive: 40 minYield: 8 turnoversIngredients1/2 cup well-drained ricotta cheese1/4 cup confectioners’ sugar1 large egg yolk1/2 teaspoon pure vanilla extract1/4 teaspoon ground cinnamonPinch of ground cloves16 sheets phyllo, thawed (from a 1-pound box)1/2 cup (1 stick) unsalted butter, meltedGranulated sugar for sprinkling4 1/2 ounces sweet cherries, pitted and chopped (about 1/2 cup)Honey for drizzling (optional)DirectionsPreheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.In a small bowl, fold together the ricotta, confectioners’ sugar, egg yolk, vanilla, cinnamon, and cloves. Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work. Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip. Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle. Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time. Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling. Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like. Cook’s NoteThese pies work best if the ricotta is dry. If your ricotta is wet, drain it in some cheesecloth set over a bowl in the fridge for an hour or two before assembling the filling.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#CherryRicottaTurnovers #UnChoppable #Chopped #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Cherry Ricotta Turnovers with Samantha Seneviratne | Food Networkhttps://www.youtube.com/watch?v=jngemuLWWdM
