These homemade cherry turnovers are the real deal. They are made using an easy-to-follow puff pastry recipe. If you’ve ever been intimidated by making your own French puff pastry you’ll definitely want to try these! The process takes a bit of time, but it isn’t hard and your patience will reward you with buttery and flaky pastries that are to die for.
Cherry turnovers are easier to make than you might think. And not just cherry, but any variety. YUM! I love pies and pastries. I prefer them to rich desserts and cakes, hands down. The technique for turnovers is very similar to my homemade croissants because it also uses a puff pastry recipe. You can also use this recipe for making Danish style pastries and more.
So I decided to try my hand at it again but had the hardest time finding a cherry turnover recipe that was from SCRATCH. Not using store bought puff pastry, bread stick dough, or crescent rolls. Those are tasty substitutions too, but just aren’t the same. I never did find one so I searched for a puff pastry recipe since I no longer have the recipe book that I used last time.
The recipe called for cake flour and all-purpose flour. I just used the all-purpose flour since it is what I had and it worked out perfectly.
Puff pastry is easy to make, but not QUICK. It takes time since it needs to be refrigerated in between rolling it out and folding it. I made this on a day that I was home and doing laundry etc. I’d take a couple of minutes to roll my dough out, fold it, wrap it up in plastic wrap and stick it back in the refrigerator for an hour or two and then do it again, and again. It really was easy. I promise.
When the dough was done, I rolled it out 1/4″ thick and cut it (using a pizza cutter) into 6-7″ squares. I put a tablespoon of filling in the center, then folded the square in half to form a triangle. I dipped my finger in water and ran it along the seam and pressed to close. Then I brushed the tops with an egg wash (1 egg white with 2 T. water) and sprinkled with sugar.
I baked them @ 400 degrees for 15-17 minutes or until golden.
You have to try making pastries like this from scratch at least once to taste the difference. And believe me, it’s there!
One batch of puff pastry dough and 1 can of “No Sugar Added” Cherry pie filling made 20 turnovers.
You can find the recipe here from the Food Network!
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