Cherry Turnovers
Light, flakey, buttery, sweet, tart, ooey-gooey dreamboats.
Good Heavens, there are no words. You must make these tonight.
WARNING – These will make you moan and groan and lose control of your ability to stop eating.
If you would like to have some leftover for breakfast tomorrow be sure to double triple the recipe.
The problem with most cherry turnover recipes is the “cherry pie filling.” I do not want to make cherry turnovers with “cherry pie filling” I want to fill the darn things myself with my fresh-picked cherries.
If you have a cherry tree or some fresh cherries available – you need to make these!
If you do not have a cherry tree in your life, I am sorry.
You are seriously missing out.
Not only are these ridiculously, melt-in-your-mouth amazing – they are fast and easy.
Who knew?
This filling is spectacular. Some cherry fillings call for lemon juice and/or rind… I made that mistake. The lemon was overpowering and the fresh cherry flavor couldn’t shine.
This filling is pure and out of this world. Cherries, sugar, salt, starch, and butter.
I feel like I should confess something. I am the Homemade-Nazi, but I am using store-bought puff pastry to make these. If you have ever attempted making croissants or puff pastries in your home, you know why I bought them.
80/20 people.
Let’s get the filling made first!
Add 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt.
Cook over medium-high heat on the stovetop for 4 minutes.
Sugar will dissolve and cherries will begin to cook.
Stir in the corn starch and cook over medium heat until thick.
Remove from heat and stir in the tablespoon of butter.
Set filling aside.
Lay the puff pastry dough on parchment paper.
Use a pizza cutter to cut the pastry into 4 squares. Add 2 tablespoons of filling to the center of each square.
Brush the edges with egg wash (so it will seal).
Fold the pastry over corner to corner and use a fork to press the edges closed.
Brush the remaining egg wash on top of the turnovers.
Bake 375 degrees for 20-25 mintues (until golden).
While the turnovers are baking, make the buttercream glaze.
Melt 2 tablespoons of butter in a small bowl. Add 3/4 cup confectioners sugar and a tablespoon of milk to the melted butter and whisk until smooth.
Drizzle glaze over turnovers and serve warm.
XO,
Candi
| Servings |
turnovers
|
- 2 cups cherries fresh, washed, pitted
- 1/2 cup cane sugar
- 1 tbsp corn starch
- 1 tbsp buter
- pinch Salt
- 1 package puff pastry (2 sheets)
- 3/4 cup confectioners sugar
- 1 tbsp milk
- 3 tbsp butter
Ingredients
Cherry Turnovers
Drizzle
|
|
Add 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt. Cook over medium-high heat on the stovetop for 4 minutes. Sugar will dissolve and cherries will begin to cook. Stir in the corn starch and cook over medium heat until thick.
Remove from heat and stir in the tablespoon of butter. Set filling aside.
Lay the puff pastry dough on parchment paper.
Use a pizza cutter to cut the pastry into 4 squares. Add 2 tablespoons of filling to the center of each square.
Brush the edges with egg wash (so it will seal).
Fold the pastry over corner to corner and use a fork to press the edges closed.
Brush the remaining egg wash on top of the turnovers.
Bake 375 degrees for 20-25 mintues (until golden).
While the turnovers are baking, make the buttercream glaze.
Melt 2 tablespoons of butter in a small bowl. Add 3/4 cup confectioners sugar and tablespoon of milk and whisk until smooth.
Drizzle glaze over turnovers and serve warm.
