Dessertsbonappetit5.0
Easy Cherry Turnovers
This absurdly easy recipe for cherry turnovers from legendary pastry chef Claudia Fleming wraps both sweet and sour cherries in flaky store-bought puff pastry.
👥 6 Servings👤 Claudia Fleming📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Combine 1½ cups pitted dark sweet cherries, 1½ cups pitted sour cherries, ¼ cup (50 g) granulated sugar, 2 tsp. cornstarch, 1 tsp. fresh lemon juice, and ½ tsp. vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand ⏱️ 30 minutes at room temperature to coax out juices.
½ cups pitted dark sweet cherries1½ cups pitted sour cherries1. cornstarch2 tsp. fresh lemon juice1 tsp
2
Stir mixture gently over medium-high heat until juices boil and thicken slightly, about ⏱️ 2 minutes. Cool cherry pie filling completely.
3
Position rack in center of oven and preheat to 375ºF. Roll out 1 puff pastry sheet on lightly floured surface to 11½" square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
4
Arrange 6 pastry squares like diamonds on surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place ⅙ of cherry pie filling in center of lower half of each pastry diamond. Beat 1 large egg in a small bowl to blend. Brush edges of pastry with beaten egg, then fold top half of pastry over lower half to form a triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
large egg1
5
Place turnovers on large parchment-lined rimmed baking sheet, spacing 2–3" apart. Using tines of fork, pierce top crust of each turnover in 3 places to allow steam to escape during baking. Brush tops and edges of turnovers with beaten egg; sprinkle with 2 Tbsp. raw sugar.
large egg1. raw sugar, such as turbinado2 Tbsp
6
Bake turnovers until crust is golden brown and filling is bubbling thickly through steam holes in crust, about ⏱️ 35 minutes. Cool slightly. Serve turnovers warm or at room temperature. Do Ahead: Cherry pie filling can be made 1 day ahead. Cover and chill. Editor’s note: This recipe for cherry turnovers was first printed in our July 2008 issue. Head this way for more of our favorite recipes with puff pastry →
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