Once frozen, store the frozen turnovers in an airtight container for up to 1 month.
You can freeze these turnovers on a baking sheet, put them into the freezer, and freeze them until solid. Reheat in the oven or toaster oven at 375☏ for 5-10 minutes until crispy and warm You can store your cherry turnovers at room temperature in an airtight container for 1 – 2 days or in the refrigerator for up to a week. Powdered sugar, heavy whipping cream, and pure vanilla extract: Powdered sugar cream and vanilla create the yummy icing on the top of the turnover. You can use your favorite pie filling if you prefer. Cherry pie filling: We used (1) 21-ounce container of cherry pie filling from the supermarket’s baking aisle for this recipe. Keep it frozen until it is time to make your turnovers. Frozen puff pastry: Store-bought puff pastry comes with (2 sheets in each box. Purified water: Clean water helps to dilute the egg. Egg: We chose to use egg wash to help seal the turnover edges together, add shine and enhance the golden color of these delicious cherry turnovers. 
You will need the following ingredients:.What will I need to complete this recipe?.Make some delicious cherry turnovers! They are so delicious!
CHERRY TURNOVER RECIPE HOW TO
As an Amazon Associate I earn from qualifying purchases, thank you! How to Make Cherry Turnovers If you prefer, you can simply drizzle the icing with the whisk or a spoon.This post may contain affiliate links, read our Disclosure Policy for more information. You will just snip a little of the tip of the bag, to let the icing pipe out. Now, scoop all the icing into a piping bag with no tip.If it does not, add a few more drops of water and whisk again. It should be thick and sticky, but still drizzles when you lift the whisk. Meanwhile, whisk together the glaze ingredients. Once the cherry turnovers come out of the oven, allow them to cool for 10 minutes.Note: if you do want a golden brown top, then brush each with a little beaten egg prior to baking. There should be a blonde shade to the tops, not the raw yellow shade.
You are looking for the pastry to be light and flaky and fully puffed up.
Bake the turnovers for 25-30 minutes at 350. Gently move the turnover to your sheetpan. Now press along the two open edges, pinching together the dough. Now bring the corner closest to you, and the one furthest from you together, press. Wet your finger and run it along the edges of the pastry square. Add 1-½ to 2 TBS of cherry filling to the center. To fill the pastry, lay each one in front of you carefully at an angle so they look like diamonds. Then remove the filling from heat and set aside until it reaches room temperature. Continue to cook and stir until the cherries are surrounded by a thick sauce that matches their deep red color. Then gently press all the cherries with a potato masher to break them up and get all the juices out. Warm this mixture, stirring frequently until thickened. In a separate dish, whisk together the water and cornstarch to create a slurry. In a skillet over Medium Heat, add Frozen Cherries (I like to use dark cherries, but either will work), Sugar, Zest of your ½ Orange, then the juice of the ½ Orange. Pull the Puff Pastry from the freezer as you begin. Serves: 10 Prep Time: 15 Minutes Cook Time: 25 Minutes Ingredients: #BetheMasterofMealtime #CandidlyDelicious Jump to Recipe Don't forget to click that Yum Button! See all our recipes on your Yummly app. If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube. I’d love to see your pictures, answer your questions and hear your experiences. 
If you reheat these with the glaze on, all that sweetness will just melt and slide away.įor this recipe you may want to have: a good sheetpan, a potato masher, a pastry bag Save the glaze in the refrigerator and glaze them just before eating. If you want to rewarm them, don’t glaze them right away. You can also refrigerate these and eat them a few days later either cold or room temperature. This recipe is easy to prepare and ready to eat just a few minutes out of the oven. So I went for a sweet treat that is not a cookie at all. What to serve with them is always the question. That’s another dish that my family insists I make now each Purim. If you follow my blog, you may see that I refreshed the photos for my fish wontons. I’m really in the mood to mix things up and create a buffet of foods that stretch the imagination while still honoring the holiday. When I was brainstorming what I should make this Purim, I knew that I wanted to avoid hamantaschen this year. Ummm, yes please! These cherry turnovers are everything that your Seuda needs. Sweet and tart cherry filling inside pillowy, flaky pastry topped with a rich vanilla glaze.
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