Tuesday, June 24, 2014

Flaky Cherry Turnovers

I love looking for new cookbooks when I go to the library. Recently I came across a book called "Breakfast Comforts" from Williams Sonoma. This cherry turnover recipe was in the book and I knew I wanted to try it. This is quite a treat and should be saved for special occasions, since it is 9 points +. I think it would be fun to try for the 4th of July! What is more festive or American than a cherry pie-like dessert?

Serves 9 ( 9 points +)

  • 1 box ( 1.1 lb) Pillsbury Puff Pastry, thawed
  • 2-1/2 c. Bing cherries, halved and pitted
  • 1/4 c. sugar
  • 1 tsp. lemon juice
  • 1 T. cornstarch
  • flour for rolling dough
  • 1 egg beaten
  • 1 T. turbinado sugar

Have a large bowl of ice-water ready.
In a heavy medium saucepan, combine cherries, 1/4 c. sugar and lemon juice. Cover and cook over medium heat, stirring often, until cherries give off juices and are tender. ( about 5-7 minutes)
In a small bowl, sprinkle cornstarch over 1 T. water and stir to dissolve. Stir into th esimmering cherry mixture and cook until thickened, about 30 seconds. Transfer the pot to the bowl of ice water and let cool about 20 minutes, stirring occasionally.

Line a rimmed baking sheet with parchment paper.
Lay out sheets of pastry and roll on a lightly floured surface until you have a square that measures 15" x 15". Cut into 9 equal squares ( 5"x5" )
Place about 2 T. cherry filling in the center of each. square. Fold the square in half diagonally so two points meet and enclose filling. Using a fork, press and seal edges closed. Place on baking sheet. Refrigerate, uncovered, for 30 minutes.

Preheat oven to 375. Brush tops of pastries with some of the beaten egg. Sprinkle with turbinado sugar. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough ( 20-25 minutes) Let col on baking sheet 10-15 minutes. Serve warm or at room temperature.

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