Cherry Turnovers Food

CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles.
• In a medium bowl, combine cherries, flour, granulated sugar, and lemon juice; toss to coat. Mound cherry mixture on one side of each rectangle, leaving a 1/2-inch border. Lightly brush border with water; fold other side of pastry over cherry mixture, and press edges firmly to seal. With a floured fork, crimp edges.
• Transfer turnovers to a baking sheet. With a paring knife, cut 3 to 4 slits in the top of each turnover. Brush tops with egg wash, and sprinkle with sanding sugar.
• Bake until turnovers are golden and puffed, and filling is bubbling, 30 to 40 minutes. Serve warm or at room temperature.

FRESH CHERRY TURNOVERS

Steps:

• *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
• Pulse until well blended.
• Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
• With processor running, slowly add water and mix just until dough comes together.
• Form dough into a disk and wrap with plastic wrap.
• Chill dough for 30 minutes.
• *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
• *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
• Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
• Evenly divide the cherry filling among the dough circles.
• Dampen the edge of each dough circle and fold in half over the cherry filling.
• Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
• Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
• *Bakethe turnovers: Preheat oven to 400 degrees F.
• Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
• Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
• Cool turnovers on a wire rack.
• Store in an airtight container for up to 2 days.

CHERRY TURNOVERS

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

CHERRY RICOTTA TURNOVERS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
• Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
• Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
• Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
• Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
• Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
• Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.

CHERRY TURNOVERS

Steps:

• Preheat the oven to 400°F. Lightly coat a baking sheet with oil or cooking spray.
• Place the cherries, 1/4 cup of the water, and the 1/4 cup of sugar in a saucepan and cook over medium heat for 10 minutes, or until it comes to a boil. In a small bowl, combine the cornstarch and the remaining 1/4 cup of water, mix until smooth, then stir into the pan. Cook for 2 minutes, or until it comes to a boil. Remove from the heat and cool slightly.
• Lay each puff pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into the center of each pastry square. Wet your finger and dampen the entire edge of the puff pastry squares. Fold each square over to form a triangle and press gently to seal the edges. Brush the top with a little water and sprinkle with sugar. Place the turnovers on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown.
• food trivia
• Cherries, both sweet and sour, originated in eastern Europe and western Asia, and that region still produces most of the cherries in the world. In the United States (also a big cherry-producing nation), sweet cherries are grown mostly in California, Oregon, and Washington; Michigan produces most of our sour cherries.

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

PUFF PASTRY CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F.
• Unwrap puff pastry dough and cut each sheet into 4 squares.
• Place 2 Tablespoons of cherry pie filling in the middle of each square.
• Brush the edges of each square with egg and fold in half to create a triangle.
• Use a fork to press and seal the edges of each turnover together.
• Brush extra egg wash on top of turnovers.
• Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
• Drizzle glaze over turnovers and serve.

CHERRY TURNOVERS

Steps:

• 1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper or coat with nonstick spray. Place cherries, 1/4 cup water and sugar in a small saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool slightly.
• 2. Lay each pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into center of square. Wet your fingers with water and dampen all the edges of the pastry. Fold each square over to form a triangle and press edges to seal. If desired, brush tops with a little water and sprinkle lightly with sugar.
• 3. Place triangles on prepared baking sheet and bake for about 20-25 minutes or until golden brown. Allow to cool before devouring! ;)