Ingredients for Cherry Turnovers:


   - 4 slices of puff pastry

   - 2 cups - 480g fresh or frozen pitted cherries, thrawed

   - ½ cup - 120g sugar

   - 2 tablespoons cornstarch


Preparation Cherry Turnovers:

In a large saucepan combine cherries and sugar. Mash slightly, let stand for 15 minutes.

Stir in cornstarch until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.

Remove from heat. Cool

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a circle.

Put 1 tablespoon of cold cherry sauce mixture in the middle.

Brush the edges with a little water.

Fold over  into a crescent moon, and press edges together to seal.

Place turnovers on a baking sheet, leaving about 1 inch - 3cm between them.

Coat the whole with the diluted egg yolk.

Bake the apple turnover in an oven at 356°F - 180 ° C for 10 to 15 minutes.



Cherry Turnovers

Tastyfood - Recipes

Cherry Turnovers