Cherry Cheesecake Turnovers Recipes

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

CHERRY CHEESECAKE TURNOVERS

Steps:

• Preheat oven to 400F (205C)
• Divide your chilled pie dough into two pieces that are roughly the same size.
• Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
• Using a pizza cutter or a knife, neatly cut dough into 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
• Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
• Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.
• Meanwhile, prepare your cherry pie filling by combining pitted cherries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.
• Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.
• Remove from heat and stir in bourbon, if using. Allow cherry mixture to cool (at least 15-20 minutes -- if you add hot cherry pie filling to your pie dough you will melt it) before proceeding.
• While your cherry pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.
• Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator and use a pastry brush to lightly brush the insides of your pastry squares with egg wash.
• Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and then top with 1 ½ Tablespoons of cherry pie filling (see image in post). Gently fold over one corner to the other to envelope the filling (if your dough is still cold and stiff from the refrigerator, just let it sit at room temperature for several more minutes and it will become flexible enough to fold over. Use the tines of a fork to press and seal the turnovers.
• Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
• Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
• Allow to cool before enjoying.

CHERRY TURNOVERS

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.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

QUICK CHERRY TURNOVERS

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.

CHERRY TURNOVERS

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.