Let cool slightly, about 20 minutes, then serve warm. Explore Lillian Hipps's board 'Pepperidge Farm puff pastry', followed by 127 people on Pinterest. Place the turnovers on a large, rimmed baking sheet and brush the top of each with the oil and sprinkle with the remaining 1 teaspoon sugar.īake for 20 to 25 minutes, or until nicely browned and crisp. Repeat the process again with the remaining four sheets of phyllo, oil, sugar and filling so that you wind up with 8 turnovers. Continue to fold the strip up to maintain the triangle shape, much as you would fold a flag, forming a triangular turnover. Place about 1/4 a cup of cherry pie filling in the center of each cut pastry piece.
Put a small mound (about 2 heaping tablespoons) of the cherry mixture about 1 inch from the bottom of one strip and fold the phyllo over the mixture into a triangle-shaped pocket. Roll out the pastry sheet to a large square about twice its original size. Working from top to bottom, cut the layered phyllo into 4 strips. If the sheets tear slightly, that’s okay, just proceed.) (Don’t worry if the phyllo sheets don’t line up perfectly just try to get them close enough. Top with a second sheet of phyllo, brushing it with oil and sprinkling with sugar, then repeat this process with 2 more sheets of phyllo, so you wind up with a stack of 4 layers. Lay one sheet of phyllo on a large cutting board, wider side facing you, and use a pastry brush to dab/gently brush it with the olive oil, then sprinkle with about 1 teaspoon of the sugar. Place the stack of phyllo on a clean surface and keep it covered with a clean, damp kitchen towel or paper towels so it doesn’t dry out. When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees. Remove from the heat, transfer to a lidded container and refrigerate until completely cool, about 1 hour. Remove the lid, stir in the cornstarch slurry and cook, stirring, until the juices thicken, about 1 minute. In a medium saucepan over medium heat, combine the cherries, honey, lemon juice and cardamom, cover and cook, stirring frequently, until the cherries release their juices and come to a simmer.
Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place an oven rack in the center of the oven and preheat the oven to 400F.
#CHERRY TURNOVER PASTRY RECIPES PLUS#
Stir in the corn starch and cook over medium heat until thick.Total: 1 hour 10 mins, plus 1 hour cooling time Line a baking sheet with parchment paper. Sugar will dissolve and cherries will begin to cook. If you have ever attempted making croissants or puff pastries in your home, you know why I bought them.Īdd 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt.Ĭook over medium-high heat on the stovetop for 4 minutes. I am the Homemade-Nazi, but I am using store-bought puff pastry to make these. Cherries, sugar, salt, starch, and butter. This filling is pure and out of this world. The lemon was overpowering and the fresh cherry flavor couldn’t shine. This filling is spectacular. Some cherry fillings call for lemon juice and/or rind… I made that mistake. Not only are these ridiculously, melt-in-your-mouth amazing – they are fast and easy. If you do not have a cherry tree in your life, I am sorry. If you have a cherry tree or some fresh cherries available – you need to make these! The problem with most cherry turnover recipes is the “cherry pie filling.” I do not want to make cherry turnovers with “cherry pie filling” I want to fill the darn things myself with my fresh-picked cherries. If you would like to have some leftover for breakfast tomorrow be sure to double triple the recipe. WARNING – These will make you moan and groan and lose control of your ability to stop eating. Light, flakey, buttery, sweet, tart, ooey-gooey dreamboats.
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