Canescioni (Easter cheese turnovers)

April 20, 2011

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Makes about 30


6 eggs
2 pounds ricotta cheese
3 1/2 cups grated Parmesan
Black pepper, to taste
1. In a large bowl with a spoon, beat the eggs well. Stir in the ricotta. Gradually add the Parmesan and pepper, stirring to incorporate thoroughly.

2. Set aside. (Prepare filling up to 24 hours in advance and refrigerate.)


6 eggs
1 tablespoon canola oil
3 cups flour
1 teaspoon salt
Extra flour (for sprinkling)
1 extra egg, lightly beaten (for brushing)
1. In a large bowl with a spoon, beat the 6 eggs and canola oil until well combined. Gradually stir in the flour and salt. Turn the mixture out onto a lightly floured surface. Knead briefly to make a smooth, elastic dough.

2. Set the oven at 350 degrees. Lightly oil 2 large rimmed baking sheets.

3. Cut the dough into 6 pieces. Roll one piece into a rectangle about 16 inches long, 6 inches wide, and 1/16 inch thick. This is best done in a pasta machine (either hand-cranked or electric). You can also do it with a rolling pin, in which case flour the work surface to avoid sticking.

4. Using 2 tablespoons of filling for each, spoon 5 mounds, evenly spaced, down the length of the dough, slightly to one side of center. They will be spaced about 2 inches apart; leave a 1-inch border of dough at each end. Fold the dough lengthwise over the mounds, using your hands to press the dough around the filling. Using a sharp knife, cut rectangular turnovers enclosing the filling. Each piece will be about 4-inches-by-3-inches. Seal the edges of the turnovers with a fork, and use the fork to poke several air holes in the top of each turnover.

5. Place the turnovers on a baking sheet. With a pastry brush, lightly brush the tops with beaten egg. Continue making turnovers with remaining dough.

6. Bake the turnovers for 20 minutes or until they are golden and fragrant. Adapted from Margherita DiDuca Drake