Do you like cherries? Up until I was an adult, I couldn’t stand the taste of them. But then again, I never had fresh cherries – I always had those nasty things in the jar. Fresh cherries have become one of my favorite snacks. Yes, there’s pit to work around, but they’re a great snack to just grab and go with.
They’re also easy to cook with. I recently made some cherry turnovers and let me tell you, I will probably never use that canned cherry pie filling again! Here’s the recipe in case you’d like to try it:
Fresh Cherry Turnovers
- 1 box puff pastry dough (found in the freezer section, thawed)
- 1 egg white (lightly beaten)
- sparkling sugar (like this)
Filling
- 2 cups fresh or frozen pitted cherries
- 1/2 cup sugar
- 2 tablespoons plus 1-1/2 teaspoons cornstarch
- 1/4 teaspoon ground cinnamon
- In a large saucepan, mash together the cherries and sugar (without turning the burner on). Let it stand for 15-20 minutes. Then stir in the cornstarch until blended. Bring the mixture to a boil over medium heat. Cook and stir for for 2 minutes or until thickened. Remove it from the heat and stir in the cinnamon. Let cool.
- Preheat oven to 375 degrees. Unwrap the pastry dough and cut into 8 total squares.
- Place a heaping tablespoon of the cherry mixture in the center of each square. brush the edges of the squares with the egg white and fold over (making it a triangle) to enclose the pie filling. Dust the top with the sparkling sugar. (you may also use a glaze or icing on top instead of the sparkling sugar)
- Bake on an un-greased baking sheet for 20-25 minutes, or until puff pastry is golden brown. Let cool on a wire rack.
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Thank you to Northwest Cherry Growers for their gift of the cherries used in this recipe.
