CHERRY TURNOVERS
When cherries are in season, I can't resist buying them. I end up with much more than we can eat out of hand, so,naturally I had to come up with a recipe for a turnover that suited them perfectly. This pastry allows the cherries to be the star while at the same time ensuring the crust has a shortbread-like tenderness.
Provided by Cynthia Weaver
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Place clean, pitted cherries in saucepan along with 3/4 cups cane sugar and heat over medium heat until sugar melts and cherries soften, about 7 minutes. Add the lemon juice to the cornstarch and mix then add, while stirring, to the cherry mixture. There should be enough moisture from the cherries to enable the cornstarch to incorporate well, if not, then add a few tablespoons of water while stirring to avoid lumps. Cook on medium-low heat until the fruit liquid has turned clear. Remove from heat and set aside.
- 2. Make the crust mixing the flour and salt then cutting in the shortening until it resembles coarse meal or bread crumbs. Add the water, a little bit at a time until creating a mixture that holds together. Place the dough in the refrigerator for at least 15 minutes.
- 3. Remove chilled dough, cut into fourths, and place one quarter on a floured board or mat. Roll or press out to 1/4 inch thickness. Cut into 4 inch diameter rounds, or the size of your choosing. Place cherry filling into the center of the round. There should be an inch of dough remaining around the filling for crimping. After filling, fold the pastry in half, moisten the edges with water or milk, press and crimp the edges.
- 4. Bake in preheated 400 degree F. oven for 12 to 15 minutes. Brushing with milk before baking will help the crust to darken, but these don't turn brown when done, they are like a shortbread crust, which turns only lightly golden when cooked.
- 5. Allow to cool slightly and dust with powdered sugar, if desired.
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Raju Bhi
[email protected]These cherry turnovers are so delicious! The filling is perfectly sweet and tart, and the pastry is flaky and buttery. I highly recommend them.
Md Al Shakib
[email protected]I love that these cherry turnovers can be made ahead of time. I usually make a batch on the weekend and then freeze them. Then I can just pop them in the oven when I'm ready to serve them.
Rana Abdul wahab
[email protected]These cherry turnovers are the perfect way to use up leftover cherry pie filling. They're also a great way to get your kids involved in the kitchen.
M.A Mijan Akanda
[email protected]I've made these cherry turnovers several times and they're always a hit! They're so easy to make and they always turn out perfectly.
fact factory
[email protected]These cherry turnovers are the perfect summer dessert! They're light and refreshing, and the cherry filling is so delicious.
Ifeoma Daniel
[email protected]I made these cherry turnovers for a potluck and they were a huge hit! Everyone loved them.
s1__ khaled
[email protected]These cherry turnovers are so delicious! The filling is perfectly sweet and tart, and the pastry is flaky and buttery. I highly recommend them.
Annet Nakanwagi
[email protected]I love that these cherry turnovers can be made ahead of time. I usually make a batch on the weekend and then freeze them. Then I can just pop them in the oven when I'm ready to serve them.
Precious Martie Mtizira
[email protected]These cherry turnovers are the perfect way to use up leftover cherry pie filling. They're also a great way to get your kids involved in the kitchen.
charlene haldane
[email protected]I've made these cherry turnovers several times and they're always a hit! They're so easy to make and they always turn out perfectly.
safayet abdullah
[email protected]These cherry turnovers are the perfect summer treat! They're light and refreshing, and the cherry filling is so delicious.
Ama Alkaline
[email protected]I made these cherry turnovers for a party and they were a huge hit! Everyone raved about them.
Keenan Tetreau Eastman
[email protected]I'm allergic to nuts, so I used a vegan butter substitute in the pastry. The turnovers still turned out great!
Kingston Spratley
[email protected]I made these cherry turnovers for my family and they loved them! They said they were the best cherry turnovers they'd ever had.
Janvier Mbelete
[email protected]I added a teaspoon of almond extract to the filling and it gave the turnovers a really nice flavor.
Lacoste Mthobisi Mthonti
[email protected]I used fresh cherries from my garden for these turnovers and they were so delicious! The flavor was so much better than using canned cherries.
Osthir Gaming
[email protected]These cherry turnovers were so easy to make! I'm not a very experienced baker, but I was able to follow the recipe easily and they turned out great.
Marco Antonio Rodríguez
[email protected]I'm not a huge fan of cherry pie, but these turnovers were amazing! The flaky crust and sweet filling were the perfect combination.
Edna Conway
[email protected]I made these cherry turnovers for a bake sale and they were a huge success! Everyone loved them.
Chimeremma Nice
[email protected]These cherry turnovers were a hit! The filling was perfectly sweet and tart, and the pastry was flaky and delicious. I'll definitely be making these again.