Strawberry Cheesecake Turnover

Serves 4

Ingredients:

• 50g ricotta cheese
• 100g mascarpone cheese
• ½ cup Selati icing sugar
• 8 strawberries, chopped
• 400g PnP ready rolled short crust pastry
• 1 egg, beaten
• 4 tsp Selati Demerara sugar

Method: 

1. In a bowl, combine the ricotta, mascarpone and icing sugar and beat until smooth and combined.
2. Fold in the chopped strawberries.
3. Divide the pastry into 4 even rectangles then brush the outside edge of each one with egg wash.
4. Place a mound of filling in each then fold the pastry over to cover the filling.
5. Seal the edges of the pastry by pressing down with a fork.
6. Brush the turnovers with egg wash then sprinkle over the Demerara sugar.
7. Place on a greased oven tray and bake at 200C for about 20 minutes or until the pastry is golden brown and cooked through.