Look at these luscious morsels. Full of tart cherries (just like cherry pie). I was really wanting something cherry but didn’t want to make a pie (therefore eat a pie), so we made cherry turnovers.

Let me start by saying I LOVE Oregon Fruit red tart pitted cherries, it’s what my family has used to make cherry pie for decades! Beware the occasional pit. The cherries are pitted by on occasion one sneaks in. This recipe was fun, easy, quick and the results were over the top good. They didn’t need an icing drizzle at all. The Turbinado sugar gave it a nice crunch. Absolutely out of this world. Now, these turned out BIG. (Dinner plate big), but they weren’t heavy at all. You always have an option of making them smaller. Fabulous!

CHERRY TURNOVERS with PUFF PASTRY (Yield: 4 big ones!)

Ingredients

• 1 can Oregon Fruit Red Tart Cherries, drained, reserve 3 tablespoons juice
• 1 sheet frozen Puff Pastry
• ½ cup Sugar
• 1 tbsp Cornstarch
• 1 Egg, beaten (for egg wash)
• 1 tsp Sugar (I used Turbinado sugar, like Sugar in the Raw)

Instructions

1. Preheat oven to 375 degrees. Line heavy cookie sheet with parchment paper.
2. Defrost one sheet of puff pastry, per package instructions.
3. In a small saucepan mix together ½ cup sugar and 1 tablespoon cornstarch, add the 3 tablespoons juice and drained cherries, and mix gently. Bring just to a boil over medium heat stirring constantly. Remove from heat and set aside. Let cool completely before placing into the puffed pastry.
4. After defrosting, place pastry sheet on a floured surface and gently unfold. Using a pizza cutter cut into four equal pieces. Taking one piece at a time, using a rolling pin, roll to a thin square, about 7”-8”.
5. Place one-fourth of the cherries in the middle of the square. Moisten two edges with egg wash and fold into a triangle and seal by pressing with a fork or folding edges over and crimp like a piecrust. Place on the parchment lined cookie sheet.
6. Brush each with egg wash and sprinkle with remaining 1 teaspoon sugar.
7. Bake at 375 degrees for 20 to 23 minutes, until turnovers are golden brown.

Link to recipe:https://oregonfruit.com/blogs/recipes/puff-pastry-cherry-turnovers

I see other recipes mention to keep the puff pastry COLD. The Oregon Fruit recipe does not say to do that, it also doesn’t say to cool the cherries. I did neither and they still turned out great and were big and puffy. Word is if you do keep the puff pastry COLD until you put the cooled cherries in, it will puff up better. So that’s your call!

👩‍🍳Until next time…

✨ Take a moment to be grateful for at least one thing today – TODAY will be a good day, you’ve got this!