Recipe

Cherry Turnovers From Scratch Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 3 months ago This standard pie pastry recipe also includes a few tricks you might want to try the next time you make pie pastry from scratch - but it can also be made into cherry turnovers since 8/28 is national cherry turnover day! Prep:40m Cook:15m Servings:6	Divalisciou
	homemade from scratch cherry turnovers

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Fans

minitindel

zanna

jett2whit

tippystcla

greekgirrr

Ingredients

***Ingredients for Standard Pie Pastry:

2 cups all purpose flour

1 teaspoon salt

2/3 cup chilled shortening (such as crisco)

Very Cold Water 6 tablespoons

***Homemade Cherry Filling for Turnovers:

This filling can also be used over cheese cakes, and as cake fillings.

3/4 cup home cooked or canned SOUR cherries, with juices drained and reserved.

1/2 cup white sugar

1-1/2 tablespoons cornstarch

1/2 cup cherry juice

egg wash (optional)

Directions

With pastry blender, break and cut half of the shortening into flour and added salt until mixture resembles corn meal, then add remaining shortening and continue blending until mixture resembles the size of small peas.

This creates a tender yet flaky crust - a big secret here folks....

Most recipes have you add the shortening all at once....

Sprinkle tablespoons at a time of the chilled water into the pastry dough, using the pastry blender until mixture is combined.

Wrap up pastry dough into wax paper and place into fridge to chill for at least one (1) hour.

While the pastry is chilling, prepare your homemade filling so that it is also ready.

Once pastry dough is thoroughly chilled, roll out onto lightly floured surface, and roll till 1/8 thick.

Cut out squares or circles to create your turnovers.

Place on cookie sheets, add 1/4-1/3 cup of filling to each turnover.

Before folding over turn over to close over filling, add a little of water to fingers and wipe edges to help seal turnovers. Then fold over pastry.

Using fork, press edges closed.

Do an egg wash over turnovers for a shiny look - beat one egg yolk and add 1 tablespoon water, then brush egg yolk over raw pastry turnovers.

Create several slits with a knife into the tops of the turnovers to allow the steam to be released during the baking stage.

Sprinkle with coarse sugar and place into freezer to chill until ready to bake.

Use a preheated oven at 425 degrees and allow turnovers to bake on the middle rack for 15 to 20 minutes.

****************

Directions for Homemade Cherry Filling for Turnovers:

Filling can be used over cheese cakes and as cake fillings for two layered cakes

Add sugar and cornstarch to 2 quart pot.

Add cherry juice drained from cherries, cook over medium heat until clear and thickened stirring constantly.

Add 1/4 teaspoon pure almond extract for serious extra flavor which matches really well with the cherries.

Once slightly cooled, add to your turnovers, fold over as described above and bake in a hot oven for 15-20 minutes.

Allow to cool for 10 minutes before diving in.... enjoy!

*******

You could also create a simply confectioner's sugar glaze as you would use on cinnamon buns if you are so inclined, simply take one cup of powdered sugar, sift, then add 1/4 cup of milk, whisk till combined. Add a little more milk if you need to to create a syrupy concoction, then drizzle of cooled turnovers.

photo courtesy of preparedpantry.com - though I must say, mine look a lot better than this photo, though they glazed the entire turnover instead of creating stripes of the glaze.

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Comments

minitindel 1 year, 3 months ago said:
I'll take one please ...... oh let me go get my drink first.ok .im back and ready now ...............oh this is so good hahahaha.........high 5

tippystclair 1 year, 3 months ago said:
I could live on these!
I've got my drink, too! We're waiting!!!
:}

zanna 1 year, 3 months ago said:
Sounds great for grandson....not the drinks ;the turnovers. Thanks for sharing:)

jett2whit 1 year, 3 months ago said:
Sounds very good! Will you deliver?! yum

pointsevenout 1 year, 3 months ago said:
Nice tip on cutting in the fat. Think I'll try that on the other pastry doughs too.

I added this to the pick your favourite pocket group.

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