The filling of this turnover ($3.75) is composed of three very wonderful components: fresh ricotta cheese, toasted pistachio, and candied citron. The citron is cut into a tiny dice and folded along with the pistachios into the ricotta. Just enough sugar for a faintly sweet finish. The turnover shell is magnificent, flaky and golden with a crisp shatter and more layers than you can count. Crushed pistachios top it off, they get all toasty in the oven and will be the first and last thing you taste with each bit. As you can imagine, a warm turnover is just about as good as it gets. Occasionally I spot the same filling in an open-faced Danish form, but the turnover version is superior in my book.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.