Cherry Turnover Recipe
Servings 8
Ingredients
**Cherry Filling:**
- – 2 cups pitted cherries frozen or fresh, about 10 ounces
- – 1/4 cup sugar about 1.8 ounces
- – 3 tbsp lemon juice
- – 1 1/2 tbsp cornstarch
- – 3 tbsp water
**Pastry:**
- – 2 puff pastry sheets
- – 1 egg
- – 2 tbsp milk
- – 1/3 cup coarse sugar about 2.3 ounces
**Glaze:**
- – 1 cup powdered sugar about 4.4 ounces
- – 4 tbsp milk
- – 1/2 tsp almond or vanilla extract
Instructions
**Cherry Filling:**
- Place the cherries, lemon juice, and water in a small saucepan over medium heat.
- Cook for 10 to 15 minutes until the cherries soften. Add a few tablespoons of water if the cherries start to get dry and stick to the pan.
- In a small bowl, mix the cornstarch with water until dissolved.
- Add the cornstarch mixture to the cherries and stir while cooking for a few minutes until the cherry filling thickens. Let it cool.
**Pastry:**
- Thaw the puff pastry. You can leave it on the counter for 30 to 40 minutes or use the microwave. If microwaving, remove the pastry from the box and plastic wrap, then wrap it in a couple of paper towels. Microwave for 15 seconds on each side until the pastry is soft and opens easily.
- Cut each pastry sheet into 4 squares.
- Spoon some cherry filling in the center of each square. Brush a small amount of egg wash around the edges, fold the pastry into a triangle, and press the edges to seal.
- Cut two slits on top of each triangle, brush with more egg wash, and sprinkle with coarse sugar.
- Bake at 375°F for 15 to 20 minutes until the pastries are golden and puffed.
**Glaze:**
- Whisk the glaze ingredients together. Add more powdered sugar if it’s too thin or more milk if it’s too thick.
- Drizzle the glaze over the pastries.
Notes
Feel free to fill these pastries with store-bought cherry pie filling or any type of jam you like.