Bake, Run, Live

August 28th is National Cherry Turnover Day!!

You might remember that last month we celebrated National Apple Turnover Day.

No? You don’t remember? Well, here’s the link- maybe it will refresh your memory!!!!

Anyways!

I have to say that some of the dates for these National Food Days, seem a little off to me. Actually, the 2 turnover food days are a perfect example. I don’t think of apples as being a July food, and I don’t think of cherries as being an August food. Almost seems like they should flip-flop them! I know my parents cherry trees are always ready in July, and I always associate apples with August/September when school goes back in session.

Sorry, I guess I am just rambling today!

So, to make the cherry turnovers, I used fresh sweet cherries from the grocery store. I cut them up and made my own filling. It’s easy to do and you can control the amount of sugar you add. I also liked the thickness of it, because I really used a lot of filling in each turnover and was concerned that it would leak out- but it didn’t!

Cherry Turnovers
Makes 6
Prep time: 30 minutes      Bake time: 15-17 minutes

2 cups sweet cherries, pitted and chopped
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons water
1 sheet puff pastry, thawed (I used Pepperidge Farms)
egg wash (1 egg + 1 teaspoon water)

In a small saucepan, combine the cherries and sugar. Place over medium heat and stir until the mixture starts to come to a simmer.

In a small bowl, whisk together the cornstarch and water. Pour into the cherries and continue to simmer until the mixture thickens (about 5 minutes). Remove from the heat and refrigerate for 10 minutes.

Preheat oven to 400 degrees.

Lightly flour a flat surface. Unfold the sheet of puff pastry and using a rolling pin, gently roll out the dough. Cut the dough, lengthwise into 3 pieces, and then make 1 cut widthwise- so that you end up with 6 rectangles. Spoon 1 to 1 1/2 tablespoons of the cherry filling into the center of each piece of dough. Brush the edges of the dough with the egg wash. Take the top edge of the dough and fold it down to the bottom edge. Press on the 3 edges to seal. Using a pancake turner, move the pastry to a parchment paper lined cookie sheet. Repeat until all 6 pastries are on the cookie sheet. With a fork, crimp the 2 sides and bottom of the pastries. Using a sharp knife, make 2 slits on the top of each turnover. Brush the tops with the egg wash. Bake in a preheated oven for 15-17 minutes, or until the dough is cooked and the tops are golden brown. Remove from the oven and let cool for 10 minutes. Enjoy!

Made with love, not calories!