Cherry Turnovers

 

Cherry Filling

2 1/2 to 3 pounds (1-1,5kg) cherries, pitted

1/2 cup (118ml) water

2 tablespoons (30ml) fresh lemon juice

2/3 cup (130g) sugar

4 tablespoons (30g) cornstarch

1. place all ingredients in a saucepan, mix well and bring to a boil. Lower heat to low, and stirring frequently, cook for 10 minutes

2. cool and place in an airtight container. Keeps refrigerated for up to 3 days. Freezes well

This recipe is for 8 turnovers. You can freeze the rest of the filling or make more turnovers and freeze them before baking

Turnovers

2 sheets frozen puff pastry 

1 egg + 1 tablespoon water, whisked

1. unfold pastry onto a lightly floured surface (depending on the thickness of your pastry, you might need to roll it out to make it very thin)

2. cut into equal squares. Spoon 1-2 tablespoons cherry filling into center of each square

3. brush 2 sides of the squares with the egg wash, fold over to make a triangle. Crimp the edges with a fork. Brush turnovers with egg wash, and cut a small slit on top 

4. place on a baking tray lined with parchment paper and bake at 400°F (200°C) for 20 minutes or until puffed and browned

Glaze

2/3 cup (65g) powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla extract

1. mix all ingredients together and drizzle over cooled turnovers