Poached Pear & Fresh Ricotta Turnovers

Poached Pear & Ricotta Turnovers
Yield: 4 turnovers, 4 to 8 servings

Ingredients:
1 c. sugar, plus a few pinches for the filo
1 c. water
1 vanilla bean, split lengthwise and scraped of its seeds
2 ripe pears, peeled, cored, and sliced into ¼ “ slices
10 sheets filo dough
3 T. melted butter
1 c. fresh ricotta cheese (I love Shepherds’ Way Farms.  If you can get your hands on some, you’re in for a spectacular treat.)
a pinch of salt
a little fresh grated nutmeg
a little powdered sugar

Method:

• Thaw the filo in the refrigerator for at least two hours.

• Preheat your oven to 350 degrees F.

• Place the sugar, water, and the vanilla bean seeds and pod into a medium saucepan. Bring to a simmer over medium heat.

• Add the pears and simmer gently until the pears are nearly tender. The time will depend upon the ripeness of the pears you choose.

• Meanwhile, roll out the filo leaves on your countertop and cover them with a barely damp clean kitchen towel or paper towels.

• Take one leaf of filo and drizzle it with a touch of melted butter. Spread it gently with a pastry brush and sprinkle the dough with a tiny pinch of sugar.

• Repeat this process until you have a five-leaf stack of filo, stacking each leaf onto the next.

• Repeat this entire process to make another stack of five sheets.

• Cut both stacks of filo in half into two equal rectangles.  You will have four rectangles total to fill.

• Smear ¼ c. of ricotta on each stack of filo, making a triangle in the corner, and sprinkle on a little pinch of salt and some fresh grated nutmeg.

• Using a slotted spoon, transfer ½ of a pear to each, fanning out the pears.

• Fold the filo into a triangle, then again, and again, so that you have a little triangle-shaped pouch. Trim any excess filo with a sharp knife.

• Transfer the turnovers to a baking sheet lined with parchment paper or a silicone baking mat.

• Brush the top of each turnover with melted butter and sprinkle with a little pinch of sugar.

• Bake the turnovers for about 40 to 45 minutes, or until they are golden brown and crisp.

• Dust with powdered sugar and a little fresh grated nutmeg.