![]() Bake for 15 minutes, or until golden brown.With a sharp knife, make 1 or 2 small openings on the top of each turnover. Brush the top and sides of the turnovers with the egg wash. Once the turnovers are cold, mix the milk or cream with the remaining egg wash.In a small bowl, combine powdered sugar and heavy cream to make the glaze (or corn syrup). Place the turnovers onto a lined tray and chill in the refrigerator for 10 minutes. Bake for 18-20 minutes, or until the pastry is all puffed and golden brown. Fold the dough over to create a triangle and match up the tips.Place about a tablespoon of the compote into the center.Using a pastry brush apply the egg wash around the perimeter of the square. In a small bowl, beat the egg and 1 Tbsp.Using a sharp knife, cut the puff pastry into 4 squares.Once the compote has cooked, add the cornstarch a bit at a time while stirring. Simmer for about 10 minutes, or until the cherries soften slightly. Place the cherries, juice and sugar into a heavy-bottomed pot and heat over medium.And now that I am fresh out, it’s time to go to the store and get some more! Only this time, they’ll be for snacking. Only, as soon as the turnovers were baked and eaten, as were most of my leftover cherries, I realized I was almost fresh out. The compote, warm with juicy cooked cherries, oozed out of the flaky layers of pastry, and each layer gave a satisfying crackle as it was devoured. After it was wrapped in squares of puff pastry dough, popped in the oven and ready to eat, these turnovers were pure bliss in a baked good. This compote, made with a hint of orange juice, sugar and cornstarch, was a cinch to whip up. But instead of savoring them as a snack, I was envisioning a baked breakfast treat with warm Bing cherry compote… Since this is such a fond memory and we’ve never had cherries at home in California, I was so happy to find them for only $1.99/lb. She excitedly pulls out a big bag, sets out a little dish for our pits, and we lean against the kitchen counters for a while, catching up over the sweet little snack. Drizzle with vanilla glaze and enjoy!įor the full recipe and detailed baking instructions, please see the recipe card at the end of this post.Whenever my husband and I visit his parents in New Jersey, his mother always has Bing cherries in her fridge. Bake at 375 degrees for 30 minutes or until golden brown.įourth: Remove from the oven and cool slightly. *optional* Place turnovers on lined baking sheet. Sprinkle the top of each turnover with coarse sugar. ![]() Third: Brush pastry triangles with egg wash. Second: Place 2-3 tablespoons cherry pie filling in the center of each square fold pastry over filling making triangles. Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board! How to make Cherry Turnoversįirst: Thaw puff pastry sheets and cut into 8 equal squares (4/sheet) using a sharp knife. ![]() I love mine with icing, so I make myself wait it out. I just remember that they have to be cooled in order to drizzle with the powdered sugar icing. They are light, flaky and filled with cherry pie filling and topped off with sanding sugar. Too soon and the molten hot filling flows like lava into your mouth. The best, homemade, quick and easy cherry turnovers recipe with puff pastry. The only hard part is eating waiting to eat them. Powdered Sugar – Coarse sugar can be sprinkled on before baking or you can make a glaze with powdered sugar and drizzle it on.Ĭherry pie turnovers don’t take long to assemble and cook. Make homemade puff pastry if you’re adventurous!Ĭherry Pie Filling – Use canned or homemade cherry pie filling. Puff Pastry – Two sheets of puff pastry, thawed.
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