August 28: National Cherry Turnover Day
As an alternative to cherry pie or tarts, Highlander indulges in cherry turnovers once in a while. Like his favorite cherry pie pockets, these sweet snacks are portable and petite and an easy-to-make treat! These dessert dumplings are prepared with puff pastry encasing cherry pie filling. The technique is to “turn over” the puff pastry squares into triangular shapes, hence the name. Try this turnover recipe for a tasty pastry on National Cherry Turnover Day.
(Adapted from Group Recipes)
- 1 package (17.25 ounces) frozen puff pastry (we used Pepperidge Farm brand)
- 1 can (21 ounces) cherry pie filling
- 1 egg + 1 teaspoon water, lightly beaten
- 1 cup powdered sugar
- 1-2 tablespoons milk, water or kirsch (cherry liqueur)
Thaw the frozen puff pastry according to the package directions. Unfold each sheet on a lightly floured surface. Lightly press finger to smooth out the folded creases. Cut each sheet into quarters for a total of eight squares. Drain the cherry pie filling in a colander.
Spoon the filling in the middle of each puff pastry square. Moisten the edges with egg wash. Turn over and fold the pastry square in half to make a triangle; repeat for all.
Seal the edges with the tines of a fork. Cut small slits with a knife to vent the turnovers. Place on a foil-lined baking sheet that has been lightly greased with cooking spray. Brush the tops with egg wash. Bake in a preheated oven at 400 degrees F for 10-15 minutes until golden brown and puffed. Remove from the oven.
Meanwhile, in a bowl, make the glaze by stirring the milk/water/kirsch into the powdered sugar until smooth. Place in a zip-top plastic bag. Snip a small hole at the point of the bag. Drizzle the glaze over the cherry turnovers. Let set slightly. Serve while warm.
- Instead of drizzling glaze over the baked turnovers, try sprinkling a bit of turbinado/coarse sugar or sliced almonds on top of the egg wash before baking them.
- Check out other cherry recipes by searching our blog.