Cherry Turnover
Flaky puff pastry triangles are filled with a homemade sweet cherry mixture and baked until golden brown.
Ingredients
- 1 pound fresh dark cherries pitted, 450g
- 1/4 cup plus 1 tablespoon granulated sugar 62g
- 2 tablespoons cornstarch 16g
- 1/4 cup water 60ml
- 1 1/2 tablespoons lemon juice 22ml
- 1/2 teaspoon almond extract 2ml
- 1 package frozen puff pastry thawed, 17.3 oz / 490g
- 1 large egg beaten
- 2 tablespoons turbinado sugar 25g
Instructions
- Combine the pitted cherries, granulated sugar, cornstarch, water, and lemon juice in a medium saucepan. Stir well to coat the fruit.
- Cook over medium-high heat until the mixture reaches a boil. Reduce the heat to low and simmer for 8 minutes, stirring often, until the liquid is thick and glossy.
- Remove the pan from the heat and stir in the almond extract. Transfer the filling to a bowl and let it cool completely.
- Place one thawed puff pastry sheet on a lightly floured surface. Roll it into a 10-inch (25-cm) square, then cut it into four 5-inch (12-cm) squares. Repeat with the second sheet.
- Spoon 2 to 3 tablespoons of the cooled cherry filling into the center of each square.
- Brush the edges of each square with the beaten egg. Fold the dough over the filling to create a triangle. Press the seams together with your fingers, then crimp the edges with a fork.
- Place the turnovers on a parchment-lined baking sheet. Cut two small slits into the top of each pastry. Place the baking sheet in the freezer for 15 to 20 minutes to chill the dough.
- Preheat the oven to 400°F (200°C) while the pastries chill.
- Remove the baking sheet from the freezer. Brush the top of each turnover with the remaining egg wash and sprinkle with turbinado sugar. Bake for 22 to 24 minutes until deep golden brown. Cool on a wire rack before serving.
Notes
The cherry filling must be completely cool before you spoon it onto the puff pastry. Warm filling will melt the butter in the dough and ruin the flaky layers.
If the puff pastry gets too soft or sticky while you are assembling the turnovers, place it in the refrigerator for 10 minutes to firm up.
You can use frozen pitted cherries if fresh are not available. Thaw them first and drain any excess liquid before cooking.