After the filling has cooled, it's scooped into squares cut from store-bought puff pastry dough before the dough is folded into triangular pouches. Once the cornstarch slurry is incorporated into the warm cherry mixture, the pot goes back over the heat to boil again so the filling can thicken and make a velvety texture for the liquid the cherries are suspended in. Cherry Turnovers are so easy to make at home Made with puff pastry and homemade pie filling and topped with a simple glaze, these turnovers are the perfect dessert or decadent breakfast treat. This trick prevents any lumps of cornstarch in your filling.
After the cherries have broken down slightly, some of the juice from the cherries is removed to dissolve the cornstarch before being added back into the pot. Egg Wash: Whisk the egg and milk together. You can preheat the oven and make the egg wash (next steps) as they finish up chilling. Lastly, a small amount of almond extract is stirred into the filling to compliment and accentuate the fruitiness of the cherries in a way that only this secret ingredient can. Chill the shaped turnovers in the refrigerator, covered or uncovered, for at least 15 minutes and up to 1 hour (or freeze, see freezing instructions below). Over the heat, the sugar quickly dissolves into the natural juices of the cherries, and the addition of lemon juice brightens the flavor of the cherries making it just a little tart. Cherry Turnover Recipe One package of puff pastry, 2 sheets (thawed) 1 pound frozen cherries, pitted, about 3 cups (you can also use fresh or canned cherries. The filling comes together in a pot before baking, ensuring that it is the right consistency before going into the pastry. At first bite, the exterior crisps and flakes before yielding to a gelled filling with chunks of soft dark cherries. A wonderful treat for enjoying at breakfast, brunch, or dessert. The bright and sweet filling of a cherry turnover is the ideal flavor companion to crisp and buttery puff pastry.
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