Sunday, March 14, 2010

Cherry Turnovers

What is it that makes cherries taste so good? Is it the tartness? The sweetness? I think it must be a combination of the two. Cherry desserts are a favorite in my house, so making cherry turnovers was a no-brainer. It was also an accident, as there were not enough cherries left to make a whole pie. Cherry turnovers are like easy little individual pies that take half as much time in the oven. They freeze remarkably well, so it's a simple dessert to have on hand in an emergency. Or whenever you'd like to have a turnover.

All of the turnover recipes that I found called for a puff pastry crust, but I didn't have any on hand. I used pie crust  and it worked perfectly well, so I don't plan on ever bothering with puff pastry for turnovers again. Here's the recipe:

Cherry Turnovers
Makes 8 individual turnovers.

For the crust:
1/2 "Flaky Pie Dough" recipe, keep the other half in the freezer for another recipe

For the filling:
2 cups frozen sour cherries (make sure the ingredients are only cherries, no sugar added)
1/4 to 1/2 cup sugar depending on how tart the cherries are
4 tablespoons water mixed with
1 tablespoon cornstarch

For the glue and topping:
1 egg beaten with
1 tablespoon of water

Sugar for sprinkling


In a small saucepan cook the cherries and sugar over medium heat until just simmering. Add cornstarch and water mixture while stirring constantly. Cook 8 to 10 minutes until thickened. Taste filling to make sure the sugar level is where you want it, then remove from stove to cool.
Roll out the pie dough into a 16x8 inch rectangle. Then using a pizza cutter or knife cut the dough into eight 4x4 inch squares.
Place two tablespoons of cherry filling on the middle of each square and brush egg wash on two adjoining sides. Fold the corner with no egg wash over the filling and onto the opposite corner, creating a triangle. Crimp the edges with a fork, and remove the turnovers to a foil and cooking spray lined cookie sheet. Place in the freezer to firm up for at least an hour or up to 3 months. When ready to bake, preheat oven to 375 degrees F, brush the tops with egg wash or half and half and sprinkle with sugar. Bake for 30 to 35 minutes until the turnovers look golden brown and the pie dough is cooked on the top and bottom.
Let cool for 10 to 15 minutes, serve with vanilla ice cream.

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