Quickcherryturnovers 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 TURNOVERS

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.

QUICK CHERRY TURNOVERS

Steps:

• Unroll dough and seperate into 8 triangles.
• Make four squares by pressing the seams of two triangles together and rolling into shape.
• Place on an ungreased baking sheet.
• Spoon 1/4 cup of the pie filling into one corner of each square.
• Fold dough over filling to make triangles.
• Pinch edges to seal.
• Bake at 375 for 10-12 minutes or until golden brown.
• Mix sugar and milk.
• Drizzle over turnovers and serve.

QUICK CHERRY TURNOVERS

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.

QUICK CHERRY TURNOVERS

Steps:

• Unroll dough and separate into eight triangles; make four squares by pressing the seams of two triangles together and rolling into shape. Place on an ungreased baking sheet. Spoon 1/4 cup pie filling in one corner of each square. Fold to make triangles; pinch to seal. Bake at 375 degrees F for 10-12 minutes or until golden. Mix sugar and milk; drizzle over turnover. Serve warm.