With just 5 ingredients and a little time, you can make Homemade Cherry Turnovers for your family. They’re slightly sweet, extra crunchy and super delicious for breakfast or dessert.
Today is the last day of #Stonefruit week. I’m sorry to see it go, but now I have a ton of new stone fruit recipes to make while they’re in season. You probably have some saved for later, too. The farmers market is full of these fruits. I can’t wait to hit it this weekend to stock up!
August is National Peach Month. That’s when they’re the ripest and best for eating. But, there’s only so much you can do with peaches. That’s why we extended this to stone fruits and not just peaches. Which is good for me because I have a cherry recipe today.
So, you ready for a history lesson?
The history of the cherry is sort of ambiguous. It’s indigenous to large parts of Europe, western Asia, and part of north Africa. Apparently, it’s been around on since prehistoric times. Maybe they found some fossilized cherry pits? One can only guess without much more reading than I really want to do.
Cherries came to North America via Dutch settlers. Interesting to note that part of New York was under Dutch rule and had the name of “New Netherland’ at some point. Man, my geography and history really suck. I’m sure this was discussed at some point in school, but I sure don’t remember.
These red globes of goodness blossom in April and become fruit between June to August depending on where they’re growing. They are a bit difficult to grow because it is susceptible to disease and pests at many stages of the growing season.
Aside from being 82% water, there’s really not a lot of nutrients in a cherry. Now, the pit is sometimes used in cooking, cosmetics, and homeopathic remedies. I’ve read the sour cherry juice is good to drink before bedtime to help you sleep. I haven’t really tried that, but there’s lots of pins about sour cherry juice and bedtime smoothies.
This week I chose some rather easy recipes to make. Aside from the macaon, but those are easy for me to make. And no, I’m not trying to be smug about it. Riding a bike is probably easy for you, but I can’t do it. So, we have our skills. These cherry turnovers are no exception to the easy rule.
I think the hardest part about this is pitting the cherries. We have a cherry pitter tool. I can just hear Dad laughing right about now. There’s a story behind me getting a cherry pitter.
When I was in college, my parents started an antique glass business. My father has continued this business with his new wife. During the summer months, he and I would hit up yard sales, flea markets, and antique stores looking for treasures for the business.
He had been studying and knew some of the patterns already. He was a picker when we lived in Kentucky. Just Google American Pickers if you don’t know them already. In fact, we have some furniture that came from a barn.
During those summer months, I tried to play catch up. One time, we were at a flea market and he pointed to something on the table and asked me, “What’s that?” Not a clue! “It’s a cherry pitter!” He pointed to some glass on the table and asked, “What’s that?” A cherry pitter?
Thus, the joke was born. It was actually a pattern called National. Not very collectible and pretty plain. Ever since then, everything I didn’t know was either a cherry pitter or National. And that’s sort of stuck all these years later.
When I purchased the cherry pitter I texted him a picture of it. He said, “What’s that?” I laughed so hard. I almost couldn’t get the words typed out on my phone. “A CHERRY PITTER!!” Tears were streaming down my face on that one. He laughed. And now, ever time I see it in the drawer or take it out to use it, I think of all those times at flea markets and yard sales where we laughed harder when we came across and actual cherry pitter!
So, pitting the cherries is the hardest part of this recipe.
Once they’re pitted I quartered them. I did this for 2 reasons. First off, I wanted to make sure I didn’t miss any pits. I did and I knew I did. There were about 8 pits that I missed in the 2 pounds that I pitted. Not a bad ratio, but enough for someone to get hurt eating a turnover if I didn’t watch them. Finally, it makes the pieces smaller which means more cherries per spoonful on the turnovers. Simple as that!
Once the cherries simmer and thicken, it’s just a matter of assembling the turnovers. You cut the =puff pastry, fill, brush with egg, turn over (hence the name turnover because you turn the dough over), press, and bake. Sounds really difficult doesn’t it??
Once baked, you can top them with a glaze. I’m not really a glaze person. For me, the powdered sugar just has a weird taste to it. Yes, even if I put extract or flavoring in it. I’m weird that way.
So, I serve mine with ice cream or whipped cream. They’re dessert for us. We don’t do sweets for breakfast. Well, the HUBS doesn’t do sweets for breakfast. I still do, but that’s usually when we go out for breakfast. There’s something about a good waffle I can’t make at home in my puny little waffle iron.
One of these days I’ll get a new waffle iron and hopefully it’s a Belgium style iron. That way I can make those fluffy waffles at home! I can even make a big batch and take them work for breakfast. Right now, I have ciabatta buns (because they’re cheaper than bagels) and a hard-boiled egg sandwich. Yes. Every day. Because I like it. I toast the bun and spread it with a little butter, sprinkle with salt and pepper, and voila. That’s my work breakfast.
How did I get here? Waffles! That’s right.
You can easily serve these for breakfast or dessert. We had ours for dessert. They’re sweet with a delicious cherry flavor. They’re flaky and crunchy. And, they’re oh so irresistible. Since cherries are in season, I’d get at least a pound and make a few of these. I know your family will devour them just like we did.
You have to see what the rest of the bloggers are sharing today. There’s some amazingly delicious sounding recipes. I can’t wait to see what they look like.
- 2 cups fresh cherries, pitted, and quartered
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 sheets puff pastry
- 1 large egg, lightly beaten
- Combine the cherries with the sugar and cornstarch in a saucepan. Cook on medium heat until the cherries have released their juices. Stir occasionally until the juices thicken.
- 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.
- Carefully fold the puff pastry over the cherry mixture. Using a fork, press the seems together around the edges of the turnover.
- Brush the rest of the egg mixture over the turnovers and bake at 375 for 20 to 25 minutes or until golden brown.
- Remove from heat and allow to cool 10 minutes before serving with icing, ice cream, or whipped cream.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 127 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 23mg Sodium 27mg Carbohydrates 23g Net Carbohydrates 0g Fiber 1g Sugar 17g Sugar Alcohols 0g Protein 2g
We are finishing Stone Fruit Week with these awesome recipes:
- Braised Brisket with Bourbon-Plum Glaze from Culinary Adventures with Camilla
- Grilled Nectarine Crostini from Sweet Beginnings
- Mango Watermelon Salad from Our Good Life
- Homemade Cherry Turnovers from A Kitchen Hoor’s Adventures
- Macaroon Cherry Pie from Blogghetti
- Peach Pie Bars from Hezzi-D’s Books and Cooks
- Vegan Chocolate Cherry Galette from The Baking Fairy