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.
Then poke a couple of “air vent” holes into the top piece. Sprinkle with a little sugar too. (I didn’t have any coarse sugar, so you can’t see mine!)