AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


6.21.2010

CHERRY PUFF PASTRY TURNOVERS


I love these turn overs; they taste just like the frozen toaster strudels that my daughter is always begging for at the store. I had a bowl of cherries on my counter for a couple days now so this was the perfect recipe. I am still looking for a "healthier" brand of puff pastry and I will let you know if I find one. You can find puff pastry in the freezer section of your grocery store.


Cherry Puff Pastry Turnovers
Adapted from grouprecipes.com
Serves 9

1 pound fresh cherries, pitted and quartered
1/2 cup sugar
1/4 tsp vanilla extract
2 Tablespoons cornstarch
1 Tablespoons butter
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
1 Tablespoon water

For the Glaze:
1/2 cup confectioners sugar
1-2 Tablespoons milk
1/4 teaspoon vanilla


Remove puff pastry from the freezer and allow to thaw.
Preheat the oven to 400 degrees.

In a saucepan, combine the cherries, sugar, vanilla and cornstarch.

Cook the cherry mixture on medium/high heat until it boils, stirring constantly.
Once boiling, lower the heat and simmer until the mixture thickens (for about 5 minutes).

Remove from heat and stir in the butter...

and set aside.

On a clean, flat surface, lay out a sheet of parchment paper and sift flour to lightly coat. Lay your thawed puff pastry flat on the floured paper and lightly cover with sifted flour. Cover with a second sheet of parchment paper.
With a rolling pin, roll the pastry until just under 1/8 inch thick, keeping the dough as square in shape as possible.

Place the paper covered dough on a baking sheet and refrigerate for 10 to 15 minutes, until cold.
Return the pastry dough to the surface and, using a pizza cutter, cut the dough into nine squares. (Note: I wanted large turnovers so I cut four squares, mine were baked perfect at 20 minutes so if you make them smaller they may be done sooner.)

Spray your baking sheet with non-stick cooking spray.

In a small bowl, mix the egg with the water. With a brush, paint the edges of one pastry square (only paint about 1/4 inch border).

Spoon a dollop (about 1/8 cup) of cherry filling directly into the center of the dough. Fold dough over into a triangle, keeping the cherries from leaking out the sides, and crimp the edges with a fork. Brush tops with a little more egg wash. Cut 3 1/2-inch slits into the top of the pocket and place it on the baking sheet. Repeat until all squares are completed.

Bake at 400 degrees for 15-20 minutes.

Make the glaze if using. Whisk confectioners sugar, 1 Tablespoon of milk and vanilla in a bowl. If it is too thick add more milk, if it is too thin add a little more sugar until you have the desired consistency.

Cool on a cooling rack.

Drizzle glaze over turn over. Store in an airtight container, not in the refrigerator.

PRINTABLE RECIPE

12 comments:

The I's have it--Ivy said...

YUM! Gonna have to make these!!!

Cheers~Ivy

A Feast for the Eyes said...

LOL on finding a healthier puff pastry. The secret to puff pastry is the butter. It must be ice cold and chunky and layers and layers to make it puff! I think these are one of the pleasures in life we just need to enjoy once in a while. These cherry ones look fab. Puff pastry is fun and easy to work with, isn't it?

À LA GRAHAM said...

Debby, I should have elaborated, by "healthier" I mean without additives and preservatives. Real butter doesn't bother me, just chemicals. And on a funny side note, my puff pastry doesnt even have butter in it, its all vegetable oil! I have been looking for "all-natural" and "organic" but I can't find anything anywhere. :(
The cherries were great and yes, love puff pastry...its so easy!

manu said...

Sounds good, I love cherry dessert! LOL

Zia Elle said...

Yammy, delicious!!!!!

Pam said...

They look delicious!!! I love, love cherries and have to try this! A box of puff pastry was among the phyllo dough I wanted at the store and I brought home the puff pastry by mistake. Now I know what I can do with it. Thanks for the recipe!

islandeat said...

Hi, Tonya. This looks enticing; some day, when I overcome my puff-pastry-phobia, I might even try such a tasty treat!! Maybe I'll be ready for our cherry season, coming up in a few weeks.

Thanks,

Dan

lucy said...

ADORABILI. sono ottime con quelle ciliege li mi fanno impazzire e poi le tue foto esplicative sono ottime.

Gloria said...

I love cherries and this dear Tonya look fantastic, nice recipe!!! gloria

Linda www.mykindofcooking.com said...

A friend gave me a bunch of cherries. I was trying to decide what to make with them. Now I know, Cherry Puff Pastry Turnovers. Thanks!

Anonymous said...

I made these last night with frozen cherries. Had to adapt slightly for the quantities I had but they were brilliant! Perfect snack size for picnics and bbqs (if our English weather holds up!).

Yummy said...

I love fruit turnovers- delicoso

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