Cherries are in season. Cherry turnovers, made with fresh cherries, still warm from the oven. Excuse me while I take another bite. MMMMMM. The really best part is that they are so simple to make that anyone can do it.
The key to keeping this recipe simple is to use a premium store-bought puff pastry dough. Puff pastry consists of many layers of dough and butter. When most people want store-bought puff pastry they reach for the Pepperidge Farms brand on the frozen food isle. Don’t do it. Instead of using butter, Pepperidge Farms uses shortening. You can do better.
There is a brand named Dufour that actually uses sweet cream butter in their puff pastry. I was able to find it at my local Sprouts market, but if you call the nice folks at Dufour they’ll be happy to tell you where you can find it locally.
- 1 box Dufour puff pastry sheets
- 2-1/5 cups cherries
- ¾ cup granulated suger (plus a little for dusting)
- 1 egg
- 1 oz cornstarch
- 2 Tbsp Lemon Juice
- Preheat the oven to 400F.
- Pit the cherries. This is a lot easier than it sounds. I use this cherry pitter and it took less than ten minutes to do the job.
- Put the pitted cherries, sugar, and lemon juice in a sauce pan over medium heat.
- When the cherries begin to release their liquid turn the heat up and bring to a boil.
- Stir frequently.
- Once boiling, reduce to a simmer.
- Let the cherries simmer for a few minutes until they seem tender enough to be in a turnover.
- Add the cornstarch a little at a time, stirring constantly until the liquid has thickened to a consistency suitable for the turnover. Remove from the heat and let cool.
- Break the egg in a small bowl. Whisk it to break up the yolk.
- Unfold the pastry sheets. Each box contains one sheet.
- Cut the sheet into six squares approximately 5 inches square.
- Place a spoonful of cherries in the center of a square.
- Brush a little of the egg along the edges of the pastry; it will help seal the edges together.
- Fold the square over from one corner to another making a triangle.
- Use a fork and your fingers to seal the edges.
- Lightly brush the top surface of each turnover with egg and sprinkle on a little sugar.
- Bake the turnovers for 20-25 minutes until nicely browned on top.
- Remove from the oven, let cool a bit, and enjoy.