Cherry Turnovers


I recently wrote about turnovers and posted my apple turnover recipe. I love apple turnovers, but also adore cherry. Unlike apples, however, cherries are only in season for a very short time each year, from about June through July. If you want to eat cherries the rest of the year, you need to use frozen or preserved. Although cherries are amazing when fresh, and fresh cherry turnovers are beyond compare, you can make delicious cherry turnovers with some frozen cherries and jam. I also use these same ingredients when making cherry pies out of season.

Here’s the recipe. It’s easy, fast and yummy.

Cherry Turnovers

Makes: 9 turnovers

Turnover Ingredients:

1 sheet frozen puff pastry 2 cups fresh or frozen cherries

1/2 cup cherry jam or preserves

1/2 cup bown sugar

2 Tbsp flour

1 tsp lemon juice

Topping Ingredients:
1 egg scrambled
2 Tbsp white sugar

1. Bring puff pastry to room temperature.
2. Preheat oven to 350 degrees.
3. Place frozen cherries, jam, lemon juice and sugar in a bowl and mix thoroughly.
4. Roll out pastry dough on a lightly floured surface into a 12- by 12-inch square and then cut it into 9 equal pieces.
5. Scoop cherry mixture onto the lower half of each square, being sure not to overfill.
6. Turn the upper half of the dough over the cherry mixture and pinch the ends. If the dough doesn’t seal, you can lightly coat the edges with an egg wash and then press them down.
7. Lay the filled dough onto a baking sheet and coat each turnover with an egg wash and sprinkle with sugar.
8. Place the baking sheet in the oven for 12 – 18 minutes, or until golden brown.
9. Serve immediately or store for later use.


3 Responses so far »

  1. 1

    Tatiana said,

    The turnovers turned out excellent! It was my first time using pastry dough-I will definitely use it again with a raspberry filling!

  2. 2

    Heather said,

    I made these last night. They were wonderful. Thanks for the recipe!

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