CHERRY PUFF PASTRY TURNOVERS

I love these turn overs; they taste just like the frozen toaster strudels that my daughter is always begging for at the store. I had a bowl of cherries on my counter for a couple days now so this was the perfect recipe. I am still looking for a "healthier" brand of puff pastry and I will let you know if I find one. You can find puff pastry in the freezer section of your grocery store.


Cherry Puff Pastry Turnovers
Adapted from grouprecipes.com
Serves 9

1 pound fresh cherries, pitted and quartered
1/2 cup sugar
1/4 tsp vanilla extract
2 Tablespoons cornstarch
1 Tablespoons butter
1 sheet frozen puff pastry, thawed
1 egg (for egg wash)
1 Tablespoon water

For the Glaze:
1/2 cup confectioners sugar
1-2 Tablespoons milk
1/4 teaspoon vanilla


Remove puff pastry from the freezer and allow to thaw.
Preheat the oven to 400 degrees.

In a saucepan, combine the cherries, sugar, vanilla and cornstarch.

Cook the cherry mixture on medium/high heat until it boils, stirring constantly.
Once boiling, lower the heat and simmer until the mixture thickens (for about 5 minutes).

Remove from heat and stir in the butter...

and set aside.

On a clean, flat surface, lay out a sheet of parchment paper and sift flour to lightly coat. Lay your thawed puff pastry flat on the floured paper and lightly cover with sifted flour. Cover with a second sheet of parchment paper.
With a rolling pin, roll the pastry until just under 1/8 inch thick, keeping the dough as square in shape as possible.

Place the paper covered dough on a baking sheet and refrigerate for 10 to 15 minutes, until cold.
Return the pastry dough to the surface and, using a pizza cutter, cut the dough into nine squares. (Note: I wanted large turnovers so I cut four squares, mine were baked perfect at 20 minutes so if you make them smaller they may be done sooner.)

Spray your baking sheet with non-stick cooking spray.

In a small bowl, mix the egg with the water. With a brush, paint the edges of one pastry square (only paint about 1/4 inch border).

Spoon a dollop (about 1/8 cup) of cherry filling directly into the center of the dough. Fold dough over into a triangle, keeping the cherries from leaking out the sides, and crimp the edges with a fork. Brush tops with a little more egg wash. Cut 3 1/2-inch slits into the top of the pocket and place it on the baking sheet. Repeat until all squares are completed.

Bake at 400 degrees for 15-20 minutes.

Make the glaze if using. Whisk confectioners sugar, 1 Tablespoon of milk and vanilla in a bowl. If it is too thick add more milk, if it is too thin add a little more sugar until you have the desired consistency.

Cool on a cooling rack.

Drizzle glaze over turn over. Store in an airtight container, not in the refrigerator.

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