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Monday, September 5, 2011

Cherry Turnovers

Tomorrow we are having a feast of Cherry Turnovers at work. I have just spent Labor Day making them. I bought some gorgeous, sweet Bing cherries from Citarella, made a pate brisee then a delicious cherry pie filling, which I got from a favorite blog, Pastry Studio.

Pate Brisee of choice - enough to make 2 pie crusts
For Filling:1-1/2 to 1-3/4 pounds Bing cherries, pitted (weigh before pitting), cut into quarters
2 Tbs. instant tapioca
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond essense
1/3 cup slivered almonds
1-1/2 tsp. lemon juice

One egg white, slightly whisked, to glaze turnovers
Extra sugar for dipping

Combine above ingredients and let sit for about 1/2 hour, then drain off some of the accumulated juice.
Roll out pastry in 2 portions to about 1/8 inch thick.
Using a turnover cutter 3 inches in diameter, cut out pastry rounds and fill with about 3 teasp. cherry filling each (or as much as will fill the turnover shape when closing the cutter).

Refrigerate for about 30 mins. Brush with lightly whisked egg white and dip into sugar. Place on baking tray covered with sheet of parchment.

Bake at 375 degrees F for about 22 minutes, until turnovers look nice and golden.
Remove from oven and immediately transfer baking sheet with turnovers to wire cooler. Let cool and remove from sheet.

I love these - maybe a bit more sugar next time for the cherries (I used less than 1/2 cup). The pastry was good too.

[Bench Notes: Never use twice rolled pastry on these - it shrinks and cannot fit the turnover mold. Always use the first pastry round rolled out.]