Cherry Cream Cheese Turnovers Recipes

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:

• 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.

CHERRY RICOTTA TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
• Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
• Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
• Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
• Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
• Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
• Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

FRESH CHERRY TURNOVERS

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.

SWEET-AND-SOUR CHERRY TURNOVERS WITH GOAT CHEESE CREAM

Steps:

• Combine dark sweet cherries and sour cherries with sugar, cornstarch, lemon juice, and vanilla extract in medium saucepan; toss to coat. Let cherry mixture stand 30 minutes at room temperature. Stir gently over medium-high heat until mixture boils and thickens slightly, about 2 minutes. Cool cherry compote completely. DO AHEAD: Compote can be made 1 day ahead. Cover and chill.
• Combine heavy cream, goat cheese, and powdered sugar in medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using electric mixer, beat until mixture is smooth and peaks form (do not overbeat or mixture may curdle). DO AHEAD: Goat cheese cream can be made 6 hours ahead. Cover and chill. Rewhisk just until thick and smooth before using.
• Position rack in center of oven and preheat to 375°F. Roll out 1 puff pastry sheet on lightly floured work surface to 11 1/2-inch square. Cut into 4 equal squares. Repeat with second puff pastry sheet.
• Arrange 6 pastry squares like diamonds on work surface, spacing apart (reserve remaining 2 squares puff pastry for another use). Place 1/6 of cherry compote in center of lower half of each pastry diamond. Brush edges of pastry with beaten egg. Fold top half of pastry over filling on lower half, forming triangle. Press firmly on pastry edges to adhere, then fold edges over, enclosing filling completely and creating double edges; press with fork to seal.
• Place turnovers on large rimmed baking sheet, spacing 2 to 3 inches 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 raw sugar.
• Bake turnovers until crust is golden and filling is bubbling thickly through steam holes in crust, about 35 minutes. Cool slightly. Serve turnovers warm or at room temperature with goat cheese cream.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
• Sour cherries may be difficult to find in most supermarkets, but they can be ordered from King Orchards (kingorchards.com or 877-937-5464).

PUFF PASTRY CHERRY TURNOVERS

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.