Puff Pastry Cherry Turnovers Recipes

PUFF PASTRY CHERRY TURNOVERS

Puff Pastry Cherry Turnovers image

Flaky puff pastry filled with cherry pie filling and topped with a sweet glaze.

Provided by Lauren

Yield 8

Number Of Ingredients 6

Ingredients

1 (17.3 ounce) box Puff Pastry Frozen Dough, thawed according to package directions
1 (21 ounce) can cherry pie filling
1 large egg
1 1/2 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract

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.

CHERRY TURNOVERS

Cherry Turnovers image

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

Ingredients

2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
FILLING:
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

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.

CHERRY TURNOVERS

Cherry Turnovers image

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

Ingredients

3 tablespoons all-purpose flour, plus more for work surface
1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed
1 bag (12 ounces) frozen cherries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 large egg yolk, beaten with 2 teaspoons water (for egg wash)
2 to 3 tablespoons coarse sanding (or granulated) sugar

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.

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