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Cherry Turnovers
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cut into small pieces
- 6-8 tablespoons ice water
- 2 cups pitted cherries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 2 tablespoons coarse sugar for sprinkling
Instructions
- In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
- Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, and toss with a fork until the dough holds together when pressed.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- In a saucepan, combine the pitted cherries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the vanilla extract. Allow the cherry filling to cool to room temperature.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough into a 12-inch square. Cut into 4 equal squares.
- Place a spoonful of cherry filling in the center of each square. Brush the edges with beaten egg, then fold the dough over the filling to form a triangle. Press the edges to seal and crimp with a fork.
- Transfer the turnovers to the prepared baking sheet. Repeat with the remaining dough and filling.
- Brush the tops of the turnovers with beaten egg and sprinkle with coarse sugar.
- Bake for 18-20 minutes, or until the turnovers are golden brown.
- Allow to cool for a few minutes before serving. Enjoy!
Cherry turnovers are a beloved pastry with a rich history dating back to medieval Europe. These delectable treats are made by folding a sweet cherry filling into flaky pastry dough and baking until golden brown. The origins of cherry turnovers can be traced to the English and French cuisines, where they were enjoyed as a popular dessert or snack. Today, cherry turnovers can be found in bakeries and cafes around the world, but they are particularly famous in regions known for their cherry orchards, such as the Pacific Northwest in the United States and the Alsace region in France. Chefs and bakers take pride in perfecting the balance of tart and sweet flavors in the cherry filling, often using locally sourced, ripe cherries to achieve the best results. For those seeking the ultimate cherry turnover experience, visiting a renowned bakery or patisserie known for their expertise in pastry making is a must. The key to a perfect cherry turnover lies in the quality of the cherries and the flakiness of the pastry. Some chefs also add a hint of almond extract to the filling for an extra layer of flavor. While the classic method of making cherry turnovers involves folding the filling into square or triangular pastry pockets, some creative bakers have experimented with alternative shapes and styles, such as braided turnovers or mini hand pies. These variations offer a fun twist on the traditional recipe and can be a delightful option for special occasions or gatherings. Whether enjoyed as a morning indulgence with a cup of coffee or as a sweet ending to a meal, cherry turnovers continue to captivate pastry enthusiasts with their irresistible combination of juicy cherries and buttery, flaky pastry.
50 min
8
280 calories
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