Sour Cherry Turnovers

Name: Sour Cherry Turnovers
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 283 grams cups pitted sour cherries , fresh or thawed frozen (see Note); 177 milliliters confectioners sugar; 1 Tbsp cornstarch; 1 large egg; 1 egg yolk mixed with 1 tablespoon water; 2 Tbsps all-purpose flour, plus more for rolling; 59 milliliters granulated sugar; 12 servings Pearl sugar or granulated sugar, for sprinkling; 2 Tbsps fresh lemon juice; 2 teaspoons finely grated lemon zest; 567 grams all-butter puff pastry; 12 servings Salt; 4 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract; 12 servings Vanilla ice cream, for serving

You can never have too many dessert recipes, so give Sour Cherry Turnovers A mixture of cherries, lemon zest, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In an 8-inch glass or ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the vanilla and a pinch of salt.

Ingredients you will need

Granulated Sugar

Lemon Juice

Corn Starch

Cherries

Vanilla

Lemon

Salt

Equipment you will use

Baking Pan

Bake for about 35 minutes, until the juices are thickened and bubbling.

Equipment you will use

Oven

Drain the cherries, reserving the juices for another use. Chill the cherries.

Ingredients you will need

Cherries

In a medium bowl, whisk the butter with the confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Whisk

Bowl

Whisk in the egg, then whisk in the 2 tablespoons of flour, the remaining 1 teaspoon of lemon zest and 1/4 teaspoon of vanilla; whisk in a pinch of salt. Chill until firm.

Ingredients you will need

Lemon Zest

Vanilla

All Purpose Flour

Salt

Egg

Equipment you will use

Whisk

Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Baking Paper

Baking Sheet

Cut the puff pastry into twelve 5-inch squares and transfer them to a plate. Refrigerate for 10 minutes.

Ingredients you will need

Puff Pastry Sheets

Arrange 3 pastry squares at a time on a work surface, keeping the rest chilled.

Brush 2 adjoining edges of each square with the egg wash. Dollop a 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 the air as you go. Press the edges firmly and crimp with a fork.

Ingredients you will need

Cherries

Lemon

Egg

Transfer the turnovers to the parchment-lined baking sheet. Repeat with the remaining pastry, lemon filling and sour cherries. Refrigerate the turnovers for about 15 minutes, or until firm.

Ingredients you will need

Tart Cherries

Lemon

Equipment you will use

Baking Sheet

Heat the oven to 40

Equipment you will use

Oven

Using a sharp knife, trim the edges of the turnovers slightly.

Equipment you will use

Knife