Ricotta triangles with cherry jam

To prepare the ricotta triangles with cherry jam and Nutella, start with the dough preparation: place the flour, the cold butter cut into pieces, and the ricotta on a pastry board 1, and knead the ingredients well until you obtain a smooth and elastic dough 2. If during this operation the mixture sticks to the pastry board, sprinkle it several times with flour, until the dough is elastic and dry. At this point, wrap the dough in plastic wrap and place it in the refrigerator for at least half an hour 3.

Remove the dough from the refrigerator and with the help of a rolling pin, roll out the dough into a rectangle shape and a thickness of about 1/16 inch. With a fluted pastry cutter, cut the dough into squares with 4-inch sides 4, and place a teaspoon of Nutella or cherry jam in the center of each 5. Beat an egg in a small bowl, and with a brush, coat the edges of the pastry squares,

before folding them diagonally 7 to form triangles 8. Once closed, place the triangles on baking sheets lined with parchment paper and brush their surface with the beaten egg 9, then bake them for 20-25 minutes at 356-392°F. Once baked, remove the triangles from the oven and place them on a tray, optionally sprinkle with powdered sugar, and serve them warm (to avoid burning yourself with the fillings) or cold.