Pumpkin Ricotta Turnovers


There's a tamale stand every weekend at the Farmers Market here, and I usually stop by for a tamale or two for breakfast. One Saturday around Halloween, one of the choices was a pumpkin ricotta tamale, which I had to try. I've tweaked the filling and substituted a pastry wrapper for the masa and corn husk, and they make a nice platter of goodies for a holiday breakfast. Leftovers, should there be any, reheat wonderfully in the toaster oven.

What you will need

29 ounces can pumpkin puree (about 2 1/2 cups)

1 cup apple juice

1/2 cup brown sugar

1/4 cup maple syrup

1 stick butter

1/2 teaspoon Vietnamese cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1 pound ricotta cheese

24 egg roll wrappers (or pie crust, cut into shapes of your choice)

canola oil, for frying


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