We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Three-Cheese Turnovers. This dish qualifies as a Easy level recipe. It should take you about 50 min to make this recipe. The Air Fryer Three-Cheese Turnovers recipe should make enough food for 16 turnovers.
You can add your own personal twist to this Air Fryer Three-Cheese Turnovers recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Air Fryer Three-Cheese Turnovers recipe.
Ingredients for Air Fryer Three-Cheese Turnovers
- 1/2 pound ricotta cheese
- 2 ounces grated provolone cheese
- 2 ounces grated pecorino cheese
- 1 large egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 sheet thawed frozen puff pastry
- Melted butter, for brushing
- Sesame seeds, for sprinkling
- Marinara sauce, warmed, for serving
Directions for Air Fryer Three-Cheese Turnovers
- Preheat an air fryer to 375˚ F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well.
- Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest.
- Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Air Fryer Three-Cheese Turnovers recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Ricotta – Ricotta (pronounced in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.Ricotta (literally meaning “recooked”, “refined”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
- Provolone Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
