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

Method:

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.

An introduction and some pie crust

There are times in one's life when it is better to leave well enough alone, in a way this is one of them. I'm currently a high school student dreaming about attending the Culinary Institute of America, but far from able to realize that dream. Until I am, it is best for me to keep baking as a hobby, which is not a bad compromise all in all. So, I hereby Christen this blog my in-between bakery, Petite Adventures in Baking. I hope you enjoy the adventure too!

One of my favorite baking books is Baking with Julia by Dorie Greenspan. It has everything from cakes and breads to brownies and pies. It is arranged in the most logical way, the first recipe being a pie crust. This recipe is one of my two favorite pie crust recipes, and when prepared carefully it never fails. After many tests, I've found that the most dependable way to prepare the dough is by hand with a pastry blender. Sure, a food processor makes quick work of the task, but I find that it does not offer the same degree of control. As the name suggests, the butter in this pie dough creates an incredibly flaky crust, but the shortening makes it tender and literally melt-in-your-mouth texture. Ms. Greenspan, could we please be friends? Without further ado, here is the magical recipe.

Flaky Pie Dough

Adapted from Baking with Julia

Makes enough dough for two double crust pies or 16 turnovers

5 1/4 cups all purpose flour

1 tablespoon salt*

1 tablespoon granulated sugar

1 1/2 sticks cold unsalted butter*, chilled and diced

1 3/4 cups solid vegetable shortening, chilled

1 cup cold water

* I usually use salted butter and decrease amount of salt to a teaspoon or so.

Method:

Ina large, wide bowl combine flour, sugar, and salt. Stir with a fork until sugar and salt are evenly distributed. Add shortening in chunks while mixing with a pastry blender. Then all of the shortening has been added, the dough should have a crumbly consistency. Add the butter in the same way, but stop mixing when the butter chunks are the size of peas. Stir in some water with a wooden spoon until the dough sticks together when squeezed, but is not too wet. Cut in half (or quarters, depending on intended use) and chill. The dough keeps well in the freezer, but remember to thaw in the fridge overnight before you plan to use it.

-Sarah