Cherry Turnovers

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|by Erica

Hey there! Are you in the mood for a scrumptious treat? Well, you’re in luck because today I’m going to share with you a delightful recipe for cherry turnovers. These flaky, fruity pastries are incredibly easy to make and will have your taste buds dancing with joy. So let’s get started!

Cherry Turnovers

Ingredients Needed for This Recipe

Turnovers:

  • 1 sheet puff pastry
  • 2 cups cherries, pitted and roughly chopped
  • 1 tablespoon cornstarch
  • 2 tablespoons granulated sugar
  • A pinch of salt
  • 2 teaspoons fresh lemon juice

Egg Wash:

  • 1 small egg
  • 1 tablespoon milk

Glaze:

  • 1 cup icing sugar
  • 1 ½ – 2 ½ tablespoons fresh lemon juice or milk/water
  • ⅓ cup chopped nuts (e.g., hazelnut crunch, almonds, walnuts, pecans)

Instructions for Making Cherry Turnovers

Prepare the Egg Wash:

Mix egg and milk. Set aside.

Make the Filling:

Pit and roughly chop the cherries (2 cups/200g after removing pits).

In a saucepan, mix cherries with cornstarch, sugar, salt, and lemon juice.

Bring to a boil on medium-low heat, then simmer gently, stirring continuously until thickened (about 3-4 minutes). Let it cool slightly on a large plate.

Prepare the Turnovers:

Preheat the oven to 200°C/400°F. Line a baking tray with baking paper.

Unroll the pastry sheet on a lightly floured surface and cut into even squares.

Place some filling in the center of each square, brush the edges with egg wash, and fold over to the opposite corner, sealing the edges with a fork.

Transfer to the prepared tray and brush with egg wash.

Bake for 15-20 minutes or until puffed up and golden brown.

Prepare the Nuts:

Toast the nuts in a dry pan, then let them cool. Chop roughly if necessary.

Make the Glaze:

Mix icing sugar with lemon juice to get a smooth, thick, slightly runny paste.

Drizzle the turnovers with the glaze and sprinkle with nuts.

Let them set for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • The recipe can be easily doubled.
  • You can dust the pastries with icing sugar instead of glazing them.
  • If using frozen cherries, the procedure is the same but might take a couple of minutes longer. If using canned fruit, skip the sugar.

Variations and Tips

  • Fruit Variations: Feel free to experiment with different fruits. Red currants, raspberries, apricots, nectarines, or peaches can all make excellent fillings.
  • Doubling the Recipe: If you’re making a larger batch, you won’t need extra egg for the egg wash; one egg should suffice for 2-3 batches.
  • Sugar Dusting: For a simpler finish, dust the baked turnovers with icing sugar instead of the glaze.

Tips for Perfecting Cherry Turnovers

Quality of Puff Pastry: The puff pastry is a crucial component. Opt for a high-quality brand for the best flakiness and flavor. If using frozen pastry, ensure it’s completely thawed but still cold before use.

Cherry Selection: If using fresh cherries, choose ripe but firm ones for a balance of sweetness and tartness. For frozen cherries, there’s no need to thaw them before cooking.

Thickness of the Filling: Ensure the cherry filling is thick enough. It should be jam-like in consistency to prevent it from oozing out during baking.

Sealing the Edges: Seal the edges of the turnovers well to prevent the filling from leaking. Crimping with a fork not only seals but also creates a decorative edge.

Egg Wash Application: Apply the egg wash generously but avoid it dripping down the sides, as this can hinder the pastry from rising properly.

Oven Temperature: Make sure your oven is properly preheated. A hot oven is key to achieving a well-puffed pastry.

Baking Position: Bake the turnovers in the middle of the oven to ensure even cooking and browning.

Glaze Consistency: The glaze should be thick yet pourable. If it’s too thin, it will run off; if too thick, it won’t spread easily.

Adding Nuts: If you’re adding nuts, toasting them beforehand enhances their flavor and crunch.

Serving: Serve the turnovers warm for the best taste and texture, but they’re also delicious at room temperature.

Frequently Asked Questions (FAQs)

Can I use canned cherry pie filling?

Yes, canned cherry pie filling can be used for convenience. However, adjust the sugar in the recipe as canned fillings are usually sweeter.

How do I store leftover turnovers?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze cherry turnovers?

Yes, you can freeze them either before baking or after. For unbaked turnovers, freeze them on a tray and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Can I make these turnovers with other fruits?

Absolutely! This recipe is versatile. Try with apples, peaches, berries, or even a mix of fruits.

How do I know when the turnovers are done baking?

They’re done when they’re golden brown and puffed up. The filling should be bubbly, and the pastry should feel crisp to the touch.

Can I make these turnovers gluten-free?

Yes, use a gluten-free puff pastry. Keep in mind that the texture might differ slightly from traditional puff pastry.

Why did my turnovers become soggy?

This can happen if the filling is too wet or the turnovers are underbaked. Make sure the filling is thick enough and bake until the pastry is fully golden and crisp.

Can I prepare these turnovers in advance?

Yes, you can prepare them a few hours ahead and keep them refrigerated until ready to bake. You can also freeze them for longer storage.

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    Hi there! I’m Erica,

    A highly passionate individual with a deep love for creating delicious and creative recipes that are perfect for any occasion. With an extensive background in the culinary arts and a strong flair for experimentation, I strive to push the boundaries of traditional cooking and deliver exceptional dishes that not only satisfy the palate but also ignite a sense of culinary adventure.

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