Cherry, Pastry

Cherry Turnovers

Posted by VanillaBeanBaking on

While cherries are in season I try and make as much cherries treats as I can. These are a great weekend brunch treat!

Cherry Turnovers

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Ingredients Method

Ingredients
  

  • 4 cups pitted cherries fresh
  • 3 tbsp cornstarch
  • 2 tbsp lemon juice fresh
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/4 tsp almond extract optional
  • 1 Box Puff Pastry Dough 2 sheets
  • 1 egg beaten
  • 2 tbsp turbinado sugar optional

Method
 

  1. In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring frequently.
  2. Remove from heat and add vanilla, lemon zest, and almond extract (optional). Cool for 10-15 minutes before using.
  3. Preheat oven to 375 degrees
  4. Crack egg in a bowl and whisk with a couple teaspoons of water.
  5. Roll out each sheet of puff pastry until about a 12×12 in square. Cut into four squares. Place 2 hefty tablespoons of filling into middle of square. Brush edges of puff pastry with egg wash and fold over to make a triangle. Crimp edges with fork to keep filling from spilling out.
  6. Brush tops with egg wash, sprinkle with turbinado sugar and cut two little slits to help vent.
  7. Bake for 20-25 minutes, or until puff pastry is golden brown.

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