Cherry Turnovers Recipes

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
• In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
• Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
• Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.

Steps:

• *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
• Pulse until well blended.
• Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
• With processor running, slowly add water and mix just until dough comes together.
• Form dough into a disk and wrap with plastic wrap.
• Chill dough for 30 minutes.
• *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
• *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
• Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
• Evenly divide the cherry filling among the dough circles.
• Dampen the edge of each dough circle and fold in half over the cherry filling.
• Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
• Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
• *Bakethe turnovers: Preheat oven to 400 degrees F.
• Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
• Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
• Cool turnovers on a wire rack.
• Store in an airtight container for up to 2 days.

Steps:

• Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
• Place the cherries, 1/4 cup of the water, and the 1/4 cup of sugar in a saucepan and cook over medium heat for 10 minutes, or until it comes to a boil. In a small bowl, combine the cornstarch and the remaining 1/4 cup of water, mix until smooth, then stir into the pan. Cook for 2 minutes, or until it comes to a boil. Remove from the heat and cool slightly.
• Lay each puff pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into the center of each pastry square. Wet your finger and dampen the entire edge of the puff pastry squares. Fold each square over to form a triangle and press gently to seal the edges. Brush the top with a little water and sprinkle with sugar. Place the turnovers on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.
• food trivia
• Cherries, both sweet and sour, originated in eastern Europe and western Asia, and that region still produces most of the cherries in the world. In the United States (also a big cherry-producing nation), sweet cherries are grown mostly in California, Oregon, and Washington; Michigan produces most of our sour cherries.

Steps:

• Preheat oven to 350°F.
• Spray muffin pan with cooking spray.
• Separate biscuits and flatten each into a 4 inch circle. Place about 3 cherries in the center of each and bring edges up to form balls.
• Place each in the prepared mufin well, seam side down. Bake 8-10 minutes.
• Remove from pan and cool slightly. Sprinkle each with a pinch of powdered sugar.

Steps:

• Preheat oven to 400 degrees.
• Lightly brush each phyllo sheet with melted butter and stack.
• Cut through all the sheets to form 6 (5") squares.
• Combine fruit spread and cherry liqueur (if using) in a bowl.
• Put 1 tablespoon fruit mixture into the center of each stack.
• Brush edges of phyllo with melted butter and fold edges over to form a triangle.
• Press edges together to seal and place on ungreased cookie sheet.
• Combine egg and water in a separate bowl and brush over turnovers before placing in oven.
• Bake for 10 minutes or until golden brown.
• Cool on wire rack.