Yesterday I shared all about our journey up to the Orchards, and about the insane amount of cherries that we picked… Yes, we got extremely greedy! (See that post HERE)
So now that we’ve processed 49 pounds of pie cherries, and about 25 pounds of other cherries, it is time to start making some treats, right?
I scoured Pinterest for all the delicious cherry recipes that I could find… and there were a lot! So after pinning about 20 different ones I had to decide which I was going to make first.
It wasn’t actually hard at all. I knew I wanted to make turnovers ASAP!
It is a pretty simple process, yet it has many steps. I will say this right now: It is time consuming and you can speed up the process by using this quick tip: Make your sauce the day before and store it in your refrigerator. Then take it out and let it get to room temp. before you use it.
So we started out with measuring out the cherries. I had this cute little helper working with me.
Sauce is ready, and now cooling to room temperature.
I used frozen pastry puff and let it thaw out for about a half hour so it was easy to unfold. (But you could EASILY use croissant rolls to make this as well! I will probably try it that way next time, and it would be cheaper too. This recipe makes 6 and for as long as the process is, it would be nice to have more to show- but they are delicious with the pastry puff!)
Then add the cherry sauce to the base of your turnover.
Add the top piece on, wipe an egg wash over the top and crimp the edges with a fork.
Recipe adapted from Sally’s Baking Addiction
Crust: 1 box (2 sheets) frozen puff pastry (thaw in the fridge)
Egg Wash: 1 egg and 2 tsp milk, beaten
coarse sugar for tops (optional)
1 1/2 Tbsp cornstarch
1 1/2 Tbsp room temperature water
2 1/4 cups fresh cherries, pitted and stems removed (Or 12 oz frozen cherries)
1/2 cup granulated sugar
1 tsp fresh lemon juice
1/8 tsp salt
1 tsp vanilla extract
- Mix the cornstarch and water in a small bowl and set aside.
- In a medium saucepan, add the cherries, sugar, lemon juice, and salt. Stir occasionally with a rubber spatula over medium heat until the cherries begin to release their juices, about 5 minutes.
- Mix in the cornstarch, then bring to a boil, stirring constantly. Once boiling, remove from heat and stir in the vanilla. Allow to cool completely at room temperature.
- Cover a large baking sheet with a silicone baking mat.
- Lay out both pastry sheets and use a pizza cutter to cut into 12 rectangles. 6 will be the bottom crust and 6 will be the top. Put the 6 bottoms on the baking sheet.
- Use a pastry brush and brush the edges of the bottom with the egg. Then put about 2 Tbsp of cherry mixture onto each of the bottom rectangles.
- Add the top rectangle onto the cherry filling, lining up the edges as best you can.
- Crimp the edges with a fork to seal shut. Repeat this with the rest of the pies until they are all sealed with the fork.
- Slice 2 slits in the tops for air to release.
- Brush the tops of the pies with egg, then sprinkle with the coarse sugar.
- Put the pies into the refrigerator for up to 1 day but for at least an hour.
- Preheat oven to 350°F
- Bake the pies for 35 minutes or until they are golden brown.
- Remove pies from the oven and cool on the pan until ready to serve. (They will be extremely hot on the inside!)
- Store leftovers in the fridge.
Enjoy your delicious Cherry Turnovers!