Cherry Turnovers

Name: Cherry Turnovers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters cornstarch; 1 kilograms Bing cherries, pitted; 1 large egg, lightly beaten; 177 milliliters granulated sugar; 59 milliliters fresh lemon juice; 907 grams frozen puff pastry, preferably all butter, thawed but chilled; 59 milliliters turbinado sugar; 1 teaspoons pure vanilla extract; 118 milliliters water

Cherry Turnovers might be just the dessert you are searching for. One serving contains 684 calories, 9g of protein, and 35g of fat. This dairy free and vegetarian recipe serves 10. A mixture of water, lemon juice, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a saucepan, cook the cherries over low heat, stirring, until they soften and most of their liquid has been exuded, about 10 minutes.

Ingredients you will need

Cherries

Equipment you will use

Sauce Pan

Drain the cherries in a fine sieve, pressing lightly to extract as much juice as possible; reserve the cherries separately. There should be about 2 cups of juice; if necessary, add 1/4 cup of hot water. Return the juice to the pan, add the granulated sugar and lemon juice and bring to a boil.

Ingredients you will need

Granulated Sugar

Lemon Juice

Cherries

Extract

Juice

Water

Equipment you will use

Sieve

Frying Pan

Meanwhile, in a small bowl, stir the cornstarch into the water until dissolved.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Bowl

Add the cornstarch mixture to the cherry juice, stirring constantly.

Ingredients you will need

Cherry Juice

Corn Starch

Add the cooked cherries, bring to a boil and cook until very thick, 2 to 3 minutes. Stir in the vanilla, transfer the cherry mixture to a bowl and refrigerate until chilled.

Ingredients you will need

Cherries

Vanilla

Equipment you will use

Bowl

On a lightly floured work surface, roll out the pastry 1/8 inch thick. Using a 7-inch saucer or bowl, cut out 10 rounds; if necessary, stack the scraps, reroll them and cut out more rounds. Refrigerate the pastry rounds until firm.

Ingredients you will need

Roll

Equipment you will use

Bowl

Preheat the oven to 37

Equipment you will use

Oven

Line a large baking sheet with parchment paper or foil. Working with 1 pastry round at a time, brush the edge with the egg. Spoon a scant 1/2 cup of the filling in the center of the round and fold the dough over to make a half moon. Press the edges to seal and crimp the seam with a fork.

Ingredients you will need

Dough