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Fresh Cherry Turnovers

August 21, 2011

Fresh Cherry Turnovers

Fresh Cherry Turnovers

Do you remember back in May, when I made fresh raspberry turnovers?  I mentioned how it was easily adaptable and to prove to you I was not lying I decided to make fresh cherry turnovers!   I love cherry season.  It’s a relatively short season, June until August, so when I first see cherries I know that summer is here.  Cherries are very nutritious and only contain 90 calories per cup, awesome right?!  Cherries rank among the top 20 foods with the highest concentration of antioxidants.  That one cup that contains 90 calories also has the capacity to carry 4873 antioxidants.   Antioxidants are substances found in foods that may protect cells from damage caused by unstable molecules, known as free radicals.  Cherries also contain melatonin.  Melatonin is a naturally occurring hormone produced by the pineal gland in the brain.  It plays a key role in regulating the body’s internal clock and helps determine when we fall asleep and when we wake up. Eating a handful of cherries just before bed is a great way to naturally regulate your sleep cycle.  Have I given you enough reasons to eat more cherries?  Quite simply they are delicious and nutritious, what more do you need?

Fresh Cherry Turnovers


2 1/2 cups pitted & halved fresh cherries (about 3/4 pound)
2 Tablespoons granulated white sugar
1 Tablespoon finely grated lemon zest
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch

1 large egg yolk
2 Tablespoons milk or cream

coarse grain sugar

To Prepare the Turnovers

1. For the Crust:  Place the flour, sugar and salt in the bowl of a food processor and process for 10 seconds to blend. Add the cold butter pieces and process for just a few seconds, until the mixture looks like crumbs. Add the cream cheese and pulse quickly about 25 times (or until a clump of dough has formed). Turn the clump of dough onto waxed paper and knead gently 2 to 3 times to bring dough together. Flatten into a 7-inch square. Wrap with plastic wrap and chill for at least 30 minutes (or up to 2 days).

2. Prepare filling: Mix cherries with sugar, lemon zest & juice, cornstarch and salt; set aside until ready to fill the turnovers.

3. Place the dough on a lightly floured surface.. Roll into a square that is roughly 15×15. At this point, you can decide if you’d like to make round or square-shaped turnovers. If you make round (half-moon shape) turnovers, you can simply use the top of a 6-inch diameter bowl as your cutter. If you’d rather make square (triangle-shape) turnovers, use a chef’s knife to trim a 15-inch square. Mark 5-inch increments along all sides of the dough & with the ruler as a guide, cut the dough into nine 5-inch squares. Re-roll scraps as necessary.

4. Line two rimmed baking sheets with parchment paper or silicone baking mats.

5. To Assemble Turnovers: Place cut-out dough onto prepared baking sheets. On each square or circle, use a knife to lightly mark a line showing the halfway mark (make sure it’s just a line indentation & not cut all the way through). Spoon a couple of Tablespoonfuls of the cherries onto each “half”- keeping it on one side of the dividing line and leaving about a 1/4-inch border along the edge. Brush edges on the fruit side of the turnover with egg wash (egg & milk whisked together). Carefully fold the other side over the fruit and use the tines of a fork to press the edges together and seal them. Move baking sheets to refrigerator and chill for about 20 minutes. Adjust racks in oven to top and bottom thirds of the oven, and preheat oven to 375°F.

6. Bake Turnovers: Brush the tops of the turnovers with egg wash and sprinkle with coarse sugar. Use the tip of a paring knife to carefully cut three slits in the top of each turnover to allow steam to escape during baking. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 10 to 15 minutes, or until the crust is golden brown. Transfer to a cooling rack to cool completely. Serve warm or at room temperature, with whipped cream or vanilla ice cream.


*The dough may also be frozen. Wrap in plastic wrap and place in zip freezer bag for up to 2 months.
*These will keep at room temperature in a covered container for 2 days. To re-crisp, heat in a 375 degree oven until warmed through. They’ll keep a little longer if wrapped airtight and refrigerated (about 5 days).

Source: Adapted from The Art and Soul of Baking

Fresh Cherry Turnovers

Fresh Cherry Turnovers

You don’t have to be a fan of cherries to truly appreciate these turnovers, they are so tender, flaky and delicious everyone will love them.

From our kitchen to yours,
Sydney Jones

5 Comments leave one →
  1. August 21, 2011 8:37 pm

    I love turnovers….mostly because they can be made with most any fruit in season. But I especially love fresh cherries. Your pictures are gorgeous! : )

  2. August 22, 2011 4:51 am

    I have never tried to make turnovers, but now I am going to have to. Your pictures are amazing and made me hungry! Thanks for sharing

  3. August 22, 2011 4:51 am

    I have never tried to make turnovers, but now I am going to have to. Your pictures are amazing and made me hungry!

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