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Easy Homemade Cherry Turnovers

Close-up of flaky easy homemade cherry turnovers filled with dark cherry jam and sprinkled with coarse sugar.
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Follow this simple recipe to make delicious cherry turnovers from scratch using homemade pastry dough.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 2 cups pitted cherries (fresh, frozen, or canned, drained)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • 2 tablespoons coarse sugar for sprinkling (optional)

Instructions

  1. Make the pastry dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the filling: In a medium bowl, combine the cherries, granulated sugar, cornstarch, and lemon juice. Mix gently until the cherries are coated.
  4. Preheat your oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper.
  5. Roll out the dough: On a lightly floured surface, roll out one disk of dough into a rough rectangle about 1/8 inch thick. Cut the dough into four equal squares.
  6. Fill the turnovers: Place about 2 tablespoons of the cherry filling onto one half of each dough square, leaving a 1/2-inch border.
  7. Fold and seal: Fold the dough over the filling to form a triangle. Crimp the edges firmly with a fork to seal. Cut two small slits in the top of each turnover to allow steam to escape.
  8. Brush and bake: Place the turnovers on the prepared baking sheets. Whisk the egg and milk/water together to make an egg wash. Brush the tops of the turnovers with the wash and sprinkle with coarse sugar, if using.
  9. Bake for 20 to 25 minutes, or until the pastry is golden brown and the filling is bubbling.
  10. Cool slightly on the baking sheets before moving them to a wire rack to cool further.

Notes

  • If you use frozen cherries, do not thaw them completely; use them slightly frozen for the best filling consistency.
  • For a quicker method, you can substitute store-bought puff pastry for the homemade dough.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons milk or lemon juice and drizzle over the cooled turnovers.

Nutrition

Find it online: https://savoryskies.com/easy-homemade-cherry-turnovers-recipe/