For the last few years I’ve been known to occasionally indulge in one of these sweet treats during visits to my local Whole Foods. Last week, to my dismay, I was advised that they are no longer making these. I can’t believe it – what am I going to do without my sour cherry turnovers?! Apparently, this was the push I needed to figure out how to make them on my own. These mini-turnovers are packed with flavor and taste great with a little bit of vanilla ice cream. They can be kept at room temperature overnight – warm before serving.
Makes 18-20 turnovers
- 2 cups pitted sour cherries, fresh or thawed frozen*
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla
- 4 tablespoons unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 1 extra-large egg
- 2 tablespoons all-purpose flour, plus more for rolling
- 1 1/4 pounds all-butter puff pastry
- 1 egg yolk mixed with 1 tablespoon water
- granulated sugar, for sprinkling
Preheat the oven to 350° F. In a ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the vanilla and a pinch of salt. Bake for about 35 minutes, until the juices are thickened and bubbling. Drain the cherries, reserving the juices for another use. Chill the cherries.
In a medium bowl, mix the butter with the confectioners’ sugar until smooth. Whisk in the egg, flour, the remaining 1 teaspoon of lemon zest and 1/4 teaspoon of vanilla and a pinch of salt. Chill until firm.
Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick. Cut the puff pastry into twenty 3-inch x 4-inch rectangles and transfer them to a plate. Refrigerate for 10 minutes.
Arrange 3 pastry squares at a time on a work surface, keeping the rest chilled. Brush the two 3-inch (opposite) edges of each piece with the egg wash. Dollop a 1-2 teaspoons of the lemon filling in the center of each square and top with 3-4 cherries. Fold the pastry over the filling to form a rectangle, pressing out the air as you go. Press the edges together firmly (some filling may leak out the sides during baking – it’s okay!). Transfer the turnovers to the parchment-lined baking sheet. Repeat with the remaining pastry, lemon filling and sour cherries. Refrigerate the turnovers for about 15 minutes, or until firm.
Heat the oven to 400°F. Using a sharp knife, trim the edges of the turnovers slightly. Brush the top of each turnover with egg wash and sprinkle with sugar. Cut 5 or 6 small slashes in the tops to allow steam to escape. Bake for about 30 minutes, until the pastry is deep golden brown and the filling is bubbling out of the vents. Let the turnovers cool slightly before serving.
*Friske Orchards (friske.com) sells excellent frozen sour cherries. Jarred, pitted sour cherries may also be substituted.
adapted from a recipe found here