|Preheat oven to 425 degrees.
For Crust: Mix flour, salt and baking powder in a bowl or food processor. Cut in the butter until you get a coarse meal texture (if using a processor, pulse blend until texture is reached). Work in cheese with fingers, kneading gently to form a ball. (In processor, pulse blend until a ball is formed). If too dry, add another tablespoon of ricotta. Wrap in plastic wrap and chill 30 minutes before rolling.
Lightly flour working surface and roll out half of the dough into a thin (1/8") rectangle. (Store remaining half of dough in fridge for use within 1 week, or shape and freeze for up to 3 months.)
Filling: While dough is chilling, simmer all of filling ingredients together in a saucepan until apples are tender but not mushy, about 8-10 minutes. Let cool.
Place 1 tablespoon of apple-date filling in center of each square. Fold one corner to the opposite corner, forming a triangle. Seal edges by pressing with the back of a fork.