CHERRY TURNOVERS
These turnovers will bring back fond memories of treats Mom used to make.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 7
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.
CHERRY TURNOVERS
This cherry turnover recipe is a welcome treat, especially when served warm from the oven. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 454 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH CHERRY TURNOVERS
This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie.
Provided by kitchengrrl
Categories Dessert
Time 1h10m
Yield 15 turnovers
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 32.7, Sodium 217.9, Carbohydrate 25.1, Fiber 1.1, Sugar 10.7, Protein 2.7
FRESH RASPBERRY TURNOVERS
This flaky pastry filled with fresh raspberry is truly a delight. Serve warm with ice cream for an added treat.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
- Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
- Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
- Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
- Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
- Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
- Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
- Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.
Nutrition Facts : Calories 389.1 calories, Carbohydrate 38 g, Cholesterol 23.3 mg, Fat 24.2 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 6.1 g, Sodium 162.9 mg, Sugar 6.3 g
QUICK CHERRY TURNOVERS
I remember eating these from a can when I was little. These are just as quick, and can be thrown together in relatively little time! I add a little almond extract to the icing when the mood strikes me. Of course, you can substitute any pie filling.
Provided by Barenakedchef
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Unroll dough and separate.
- Make 4 squares.
- Place on ungreased cookie sheet.
- Spoon ¼ cup pie filling in each, seal.
- Bake at 375 for 10-12 minutes.
- Mix rest of ingredients.
- Drizzle over turnovers.
Nutrition Facts : Calories 301.5, Fat 3.8, SaturatedFat 1, Cholesterol 28.9, Sodium 321.3, Carbohydrate 60.5, Fiber 2.4, Sugar 17.2, Protein 5.7
PUFF PASTRY CHERRY TURNOVERS
Flaky puff pastry filled with cherry pie filling and topped with a sweet glaze.
Provided by Lauren
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Unwrap puff pastry dough and cut each sheet into 4 squares.
- Place 2 Tablespoons of cherry pie filling in the middle of each square.
- Brush the edges of each square with egg and fold in half to create a triangle.
- Use a fork to press and seal the edges of each turnover together.
- Brush extra egg wash on top of turnovers.
- Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
- In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
- Drizzle glaze over turnovers and serve.
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FRESH CHERRY TURNOVERS - RECIPE GIRL
From recipegirl.com
Reviews 10Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).
- In a medium bowl, mix the cherries with the sugar, lemon zest and juice, cornstarch and salt; set aside until ready to fill the turnovers.
- Place the dough on a lightly floured surface.. Roll into a square that is roughly 15x15. At this point, you can decide if you'd like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you'd rather make square (triangle-shape) turnovers, use a chef's knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.
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