Cherry turnovers

Cherry turnovers | Photo by BNF

Watch out, I’m about to get fancy on you.

Cherry turnovers. Whaaaat?

So, I have a new officemate at my new job and he is the type of cook who just throws things together.

And can’t ever remember how much of each ingredient was used.

This is super infuriating for those of the “baker” mindset like myself, who spends extra time making sure that everything is just so carefully measured out.

He’s constantly encouraging me to think outside the box and experiment.

Well, I had some leftover cherries from a bag I was snacking on.

So I thought, what can I do with these?

“Hey, I have some leftover pastry puff. …Cherry turnovers!”

Hence, I promptly went to the Martha Stewart site to follow her recipe word for word.

But, I think the fact that I even thought of putting two random things together is progress.

And, whatever, these were delicious.

What you’ll need:

  • 3 tablespoons all-purpose flour, plus more for work surface
  • 1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed
  • 1 bag (12 ounces) frozen cherries
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk, beaten with 2 teaspoons water (for egg wash)
  • 2 to 3 tablespoons coarse sanding (or granulated) sugar
  1. Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles. Or, you can do like I did and make triangles out of the dough instead.
  2. In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
  3. Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
  4. Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.

Source: Martha Stewart

5 Responses to Cherry turnovers

  1. It’s good to be a little more experimental sometimes. They look really good and have TURNED out really good.

  2. quilt32 says:

    They look wonderful and frozen puff pastry is such a time-saver and so delicious.

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