#Cherry turnover pastry recipes how to#
You can get creative with the shape of your cherry turnover with the simple use of your choice of cookie cutters.īut for this feature, my cherry puff pastry will be mouse-eared, a treat for any Mickey Mouse Fan! How to Make A Puff Pastry Cherry Turnover You know how I love easy recipes, right? Well, this puff pastry cherry turnover is just that. raspberry (Using raspberry jam works really well for this.This puff pastry cherry turnover recipe is so easy to make, and I love that these can be made into any shape! I love our Mickey Mouse turnovers!.Chop the apples more finely than you would for a pie so that they fit in the small turnovers. apple (Use your favorite apple pie filling or the one I use in my apple crumble pie.This same turnover dough can be used to make all kinds of turnover flavors! You can also freeze them in an airtight container for several months. Turnovers last for about three days at room temperature. Although you can eat them before they brown (you won’t get sick), they are so much better when they have time to get a little crispy. It may take longer than 20 minutes if your turnovers are particularly cold. This keeps them from spreading during baking.īake until the turnovers are golden brown, about 20 minutes. This lets the steam out during baking and also makes the turnovers look pretty because there will be a little cherry filling peeking through the top.Ĭhill the formed turnovers in the freezer for about 10 minutes. If you add too much filling, the turnovers may burst during baking.įold the squares diagonally to create little triangles and use a fork to crimp the edges of the triangles.Ĭut a tiny slice in the top of each triangle. If you want larger turnovers, you can double the size and double the filling! While you may be tempted to add more filling, resist. The dough is sticky, so be sure to flour your surface and your rolling pin really well.Ĭut the rolled dough into 25 2″ squares and place approximately one teaspoon of cherry pie filling in the center of each square. Remove the dough from the refrigerator and roll out each ball to a roughly 10 inch square. The cornstarch is what will thicken the filling so it isn’t a runny liquid.Ĭool the mixture to room temperature so it’s ready to be used. To make the cherry filling, start with cherries that have been pitted and had their stems removed.īoil them with water, lemon juice, sugar, orange zest, and cornstarch. Divide into two roughly equal pieces, wrap each in plastic, and refrigerate for at least one hour to make it easier to roll out. Place the dough on a floured board and form it into a ball. If they’re cold, they won’t mix well into the recipe.
It is very important that both of these ingredients be at room temperature. In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy (about three minutes on high speed). You’ll want to make the dough first since it needs to chill prior to using it. You will have to both make both the filling and the dough to make turnovers. You can go that route and use my filling if you’d like, but I find that making my cream cheese-based dough (the same one that I use for rugelach) is totally worth the extra effort. The easiest turnovers are made with store-bought puff pastry dough. (If made with pie dough, turnovers and hand pies are virtually identical.) Turnovers are made by putting filling in the centers of dough squares and then folding the squares over themselves diagonally from corner to corner prior to baking baked. They are often made with pie dough or puff pastry I make mine with an easy-to-make, rich, and tangy cream cheese dough and fill them with homemade cherry pie filling. Cherry turnovers are delicious little triangular pastries filled with homemade cherry pie filling.
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