Carrot and ricotta turnovers | Me & The Moose. The puree that fills these barely sweet turnovers is delicious on its own or as baby food, a toddler pouch, or a dip. Premade puff pastry dough makes this an easy treat to whip up for unexpected holiday guests. #meandthemoose #carrotrecipes #desserts #babypuree #toddlerfood #carrotandricottaturnovers #turnoverrecipes

A barely sweet puree that can double as baby food, a toddler pouch, a crostini spread, or a dessert-y dip gets wrapped in store-bought puff pastry and quickly baked in a super hot oven to make an easy appetizer or unexpected guests or an unexpected side on a holiday table.

I keep choosing holiday recipes that are either multi-stepped, super complicated, or painstaking. I mean, who doesn't love sugar cookies painted with luster dust and puppy cupcakes? But not every holiday dessert or appetizer has to be a labor of love, know what I mean?

These carrot turnovers are a little sweet, a little savory and completely delicious. They're also easy to put together and seem fancier than they actually are. And there are vegetables! I made these guys fairly large when they were just a part of our dinner, but for a crowd, I would cut the rolled out pastry dough into 12 squares and check them after about 14 minutes of cooking.

A couple of notes:

The puree inside of these turnovers makes a lovely baby or toddler puree. For babies under a year, sub maple syrup for the honey (or leave out the sweetener entirely).
If using store-bought ricotta (which, let’s face it, we ALL ARE), consider draining the cheese a bit if it seems very watery in the container. I usually give it a squeeze or two in a cheese cloth or just let is sit in a fine mesh sieve while you prep the rest of the ingredients.

Carrot and ricotta turnovers

Time: about 40 minutes, mostly active
Yield: About 2 cups of puree; 6- 12 turnovers, depending on size

2 large carrots, peeled and diced (about 1 cup)
1 medium apple, peeled and diced (about 1/2 cup)
½ cup whole milk ricotta, drained if very watery
1 - 1 1/2 Tbsp honey, to taste
4 large sprigs fresh thyme or 1/4 tsp dried thyme, plus more to taste
Pinch salt, to taste
1 sheet puff pastry dough
1 egg, lightly beaten (optional)
1 Tbsp water, milk, or cream (optional)

Preheat the oven to 425.

Chop the carrots and apples. Place the carrots in a deep pot and cover with cold water, plus one inch. Bring to a boil over high heat. Once the carrots are boiling, add a steamer basket* on top and steam the apples for 10 minutes while the carrots boil below.

*If you don’t have a. steamer basket, boil the carrots for 8-9 minutes or until fork tender and then drop in the apples and cook for 2-3 minutes more.

Drain the apples and carrots and let cool slightly.

Pulse the cooked carrots and apples with the ricotta, honey, thyme, and salt. Add 1 Tbsp water or apple juice/cider if necessary to bring the mixture together in your food processor or blender.

Cut a piece of parchment that is slightly larger than your sheet pan. Place the puff pastry dough on the parchment and gently roll out the dough to lengthen it, allowing you to cut out squares instead of rectangles. Cut into 6 squares. Move your parchment and dough onto the sheet pan. Spoon 2 Tbsp of the carrot, apple, thyme, and cheese mixture into the bottom corner of the turnovers. Fold over to make triangles and gently press the sides together.

Optional: Crack the egg into a bowl and add the liquid. Lightly beat with a fork to combine the white, yolk, and liquid. Brush the tops of each triangle with a little bit of egg wash.

Bake for 12-14 minutes, or until golden brown.

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Me & The Moose

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Carrot and ricotta turnovers

Me & The Moose