Using ruby red cherries in this dish makes give it just a bit of a bite that is just scrumptious. Using lemon zest and juice also enhances the flavor profile. Your puffed pastry delights will impress anyone. They are nothing like you buy in the store. This recipe was made to make you look like a gourmet chef. Smart Recipes, American Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables American Cherry Turnovers Cherry Turnovers Recipe | PT2H30M Serves 10 Ingredients: 2 Cups Sour Cherries 1 Tablespoon Cornstarch 0.5 Cup Granulated Sugar 1 Large Lemon 0.5 Teaspoon Pure Vanilla Extract 0.25 Teaspoon Salt 4 Tablespoons Unsalted Butter 0.75 Cup Powdered Sugar 2 Large Eggs 1 Tablespoon Water 2 Tablespoons All-Purpose Flour 1.25 Pounds Puff Pastry Preheat the oven to 350 degrees. In an 8-inch casserole dish, mix the cherries with cornstarch, granulated sugar, 1 teaspoon lemon juice, 1 teaspoon zest, 1/4 teaspoon vanilla and 1/8 teaspoon salt. Bake until the juices are thickened and bubbling about 35 minutes. In a colander, drain the cherries and transfer them into a large bowl. Place them in the refrigerator to cool. In the bowl of a food processor, add the butter and powdered sugar and mix until fluffy. Add 1 egg and mix until combined. Add flour, the remaining lemon juice, zest, vanilla and salt. Mix well and chill in the refrigerator until firm. Line a large sheet pan with silpat or parchment paper. On a lightly floured work surface, roll out the puff pastry to a 15-X-20-inch rectangle, about 1/8 inch thick. Cut into twelve 5-inch squares and transfer them to a plate. Refrigerate for 10 minutes. In a small bowl, mix 1 egg yolk with water to make egg wash. Arrange 3 pastry squares at a time on the work surface, keeping the rest chilled. Brush 2 adjoining edges of each square with egg wash. Place 1 tablespoon of the lemon filling in the center of each square and top with 7 cherries. Fold the pastry over the filling to form a triangle, pressing out any air. Press the edges firmly and crimp with a fork. Transfer the turnovers to prepared sheet pan and repeat with remaining ingredients. Refrigerate the turnovers until firm, about 15 minutes. Preheat oven to 400 degrees. Brush the top of each turnover with egg wash and sprinkle with sugar. Cut 2 or 3 small stem vents in the top of each one. Bake until the pastry is golden brown, about 40 minutes. When turnovers have cooled, top with vanilla ice cream before serving.

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