Cherry Turnovers
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½- 3 cups pitted, stemmed, and halved fresh cherries
  • ¼ cup granulated sugar
  • 1 tbs fresh lemon juice
  • 3-4 tbs of water
  • 1 tbs flour
  • 1 sheet puff pastry
  • 1 egg wash (create an egg wash by whisking an egg with about 1 tsp of water)
  1. Place cherries, sugar, lemon juice, and water in a medium sauce pot. Heat over medium-low heat for about 30-40 minutes until cherries have cooked down, and water is almost evaporated. Once cherries have cooked down, turn heat off and add flour. Stir quickly to remove lumps and then set aside to let cool to room temperature.
  2. Preheat oven to 375 degrees.
  3. Thaw and roll puff pastry on a floured surface slightly to about ¼ inch thickness. Cut into four rectangles. Place a scant ¼ cup cherry mixture on one edge of each rectangle and then fold over to make a triangle. Press edges closed with the back of a fork. Make three small slits on the top of each turnover. Place the turnovers on a baking sheet (either spray baking sheet with cooking spray, using parchment paper, nonstick foil or a silpat mat). Then liberally brush turnovers with egg wash. Cook at 375 for about 30 minutes until tops are golden and cherry juice is bubbling. Let cool for 15 minutes and then dust with powdered sugar.
Recipe by Cupcakes and Commentary at