-
Line cookies sheets with parchment paper.
-
Mix cream cheese & sugar on low.
-
Add ricotta, two egg yolks, vanilla and kosher salt.
-
Mix just until combined.
-
Roll out pastry and cut each sheet in four squares.
-
Put a heaping tablespoon of the cheese mixture in the middle of each square.
-
Use the 3rd egg for an egg wash and brush all four sides of each square.
-
Fold two opposite side and overlap making sure they stick.
-
Egg wash each pastry.
-
Preheat oven to 400 degrees.
-
Refrigerate for 15 minutes before baking.
-
Bake at 400 degrees for 20 minutes, turning the pan halfway through.