Cherry Turnovers
These turnovers are delicious! Plus, they’re quick to make and everyone loves them. When you’re making them, be sure to put only a few cherries and a little bit of sauce in each one; otherwise, they’ll be really hard to close and they’ll leak all over the place.
Recipe information
Yield
makes 8 turnovers
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
Step 2
Place the cherries, 1/4 cup of the water, and the 1/4 cup of sugar in a saucepan and cook over medium heat for 10 minutes, or until it comes to a boil. In a small bowl, combine the cornstarch and the remaining 1/4 cup of water, mix until smooth, then stir into the pan. Cook for 2 minutes, or until it comes to a boil. Remove from the heat and cool slightly.
Step 3
Lay each puff pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into the center of each pastry square. Wet your finger and dampen the entire edge of the puff pastry squares. Fold each square over to form a triangle and press gently to seal the edges. Brush the top with a little water and sprinkle with sugar. Place the turnovers on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.
food trivia
Step 4
Cherries, both sweet and sour, originated in eastern Europe and western Asia, and that region still produces most of the cherries in the world. In the United States (also a big cherry-producing nation), sweet cherries are grown mostly in California, Oregon, and Washington; Michigan produces most of our sour cherries.
