Cherry Turnovers
Flaky puff pastry filled with a delicious fresh cherry filling and baked to perfection! These cherry turnovers are easy, light, and foolproof!
Servings: 8
Calories: 262kcal
Ingredients
- 225 g cherries pitted and halved (fresh or frozen)
- 100 g brown sugar (½ cup) + 2 tbsp. for sprinkling
- 30 g unsalted butter
- 1 tsp. rum flavoring (optional) or 1 tbsp. alcoholic rum or brandy
- 1 tsp. ground cinnamon
- 1 tsp. cornstarch dissolved in 1 tbsp. water
- 230 g puff pastry
- 1 small egg
- 1 tbsp. milk
Instructions
- Preheat oven to 200°C (400F) and line a large baking sheet with parchment paper.
- Place cherries (pitted and halved), butter, brown sugar, cinnamon and rum flavoring in a small saucepan on medium heat. Simmer for 10-12 minutes until cherries are soft and syrup is released.
- Dissolve 1 tsp. cornstarch in 1 tbsp. cold water and stir in cherry mixture to thicken.
- Transfer cherry mixture to a glass bowl and cool completely.
- Roll out puff pastry on a lightly floured surface and slice into squares each measuring around 12cm (4.5 inches).
- Place 1-2 tsp. of cooled cherry mixture in the middle of each piece of puff pastry. Dip one finger in some water and run it along the edges of each piece of pastry and then fold each square in half. Gently press the edges together using a fork. Pierce the surface with a fork in one or two areas.
- To make egg wash, beat a small egg and whisk in 1 tbsp. of milk. Use a pastry brush to brush each turnover with egg wash, then sprinkle with some brown sugar.
- Bake turnovers for 15 to 20 minutes until puff pastry is a deep golden brown. Allow to cool slightly (filling will be hot!) and serve warm.
Nutrition
Calories: 262kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 83mg | Potassium: 109mg | Fiber: 1g | Sugar: 16g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg