Cherry Turnovers with Homemade Cherry Pie Filling The Rising Spoon
Remove from heat and cool to room temperature. Preheat oven to 375. Cut each sheet of puff pastry into 4 pieces. Using a pastry brush, brush the lighten beaten egg on two sides of the puff pastry. Place 1 tablespoon of the cherry mixture on the half of the puff pastry that you brushed with the egg.
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Variations. Homemade Cherry Pie Filling: If you prefer to skip the canned cherry pie filling, mix 2 ½ - 3 cups fresh or frozen pitted cherries with 2 tablespoons (30 ml) lemon juice, 4 tablespoons (60 ml) water, ¼ cup (50 g) sugar and 2 tablespoons cornstarch in a sauce pan.Bring to a simmer and then to a low boil over medium-high heat. Stir frequently and cook the cherry mixture over a low.
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Cherry Turnover Recipe. Makes 8 turnovers . Ingredients: One package of puff pastry, 2 sheets (thawed) 1 pound frozen cherries, pitted, about 3 cups (you can also use fresh or canned cherries in water) 1 tablespoon Purecane zero calorie sweetener; 1 tablespoon corn starch; Splash of water;
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Instructions. Preheat oven to 375 degrees F. Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough). Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling.
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How To Make Cherry Turnovers With Puff Pastry. Prepare for baking: Preheat oven to 400°F—line two baking sheets with parchment paper and set aside. Assemble the egg wash: Whisk together 1 tbsp of water and one egg in a small bowl, and set aside. Roll out the puff pastry: Sprinkle a small amount of flour onto your countertop.
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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.
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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.
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Directions. Make Filling: Combine cherries, lemon juice, sugar, almond extract, and salt in a medium saucepan. Place over medium-high heat and bring to a boil. Boil for 5 minutes until cherries are partially broken down. Carefully remove ¼ cup of the syrup from saucepan to a small bowl.
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Remove the puff pastry from freezer and let thaw 20-30 minutes. Preheat the oven to 375 degrees Fahrenheit. Prepare a large baking sheet with parchment paper and set aside. Whisk 1 large egg and 1 tablespoon of purified water in a small bowl.
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Fill Turnovers: Place about 3 tablespoons cherry mixture on one side of each square; fold pastry over filling. Glaze: Brush with egg wash. Sprinkle with coarse sanding sugar. Bake Turnovers: Place on a greased baking sheet. Bake at 375 degrees for 30-35 minutes or until golden brown.
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Instructions. Unwrap both the puff pastry sheets and cut into 8 squares (4 from each sheet). Place 1-2 tablespoons cherry pie filling in the center of each square. Brush the edges of the square with water. Fold the puff pastry from one corner to the other in a triangle shape, enclosing the filling inside.
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On a cutting board, place three sheets of thawed phyllo dough. Brush with melted butter. Cut the sheet in half longways, creating two long rectangles. Place a small amount of pie filling (2 T. or so) about one inch in from a corner. Fold the dough over the filling, creating a small triangle.
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While the turnovers chill, preheat your oven to 400°. Once chilled, brush a bit of the egg wash over each cherry turnover, and sprinkle over top of each a small amount of the turbinado sugar, if using. Bake the turnovers for 22-24 minutes, or until a deep golden brown.
Homemade Cherry Turnovers with Fresh Cherries!!! Farm Fresh For Life
Step 3 - Make the egg wash. In a small bowl, whisk together the egg and water. When it is well combined, brush the edges of each puff pastry square. Step 4 - Add the filling. Once you spread the egg wash around the edges, add 2 tablespoons of cherry pie filling to each square.
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Whisk together the egg and water and brush a small amount of the egg wash along 2 edges of the dough. Fold over the dough, corner to corner, and gently press the edges together. Use a fork to crimp the edges and set the shaped turnover onto the prepared baking sheet. Repeat with each of the remaining dough squares.
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STEP 1: Remove cherry stems and pits. STEP 2: In a ramekin, mix the cornstarch with water until it dissolves and looks milky. Set the bowl aside. STEP 3: In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Bring to a boil over medium heat. Reduce heat to simmer.
