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Cherry Turnovers

Christina Lane | Dessert, Seasonal, Cherries | American

This cherry turnover recipe uses Harry & David Plump-Sweet Cherries baked in buttery puff pastry to make a sweet and flaky summer treat!

Cherry season is so short, but so sweet! It's easy to want to eat all of the Plump-Sweet Cherries straight from the box, but if possible, try to save a handful to make these sweet little cherry turnovers. You'll toss pitted cherry halves in lemon juice and sugar, which will draw out the sweetness in the cherries, then fold them into puff pastry dough before baking. Since turnovers can be made out of any fruit, you can also use this recipe when pears and apples are in season. The pears and apples will just require a little simmering before use.

Serve these cherry turnovers for breakfast with coffee, a tea time treat, or dessert. The best part is that they're individually sized, so you don't have to share!

Cherry Turnovers

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes |
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Ingredients

  • 1 sheet of frozen puff pastry
  • 1 dozen Harry & David Plump-Sweet Cherries
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon granulated sugar, plus more for serving
  • 1 large egg, beaten

Instructions

  1. Thaw the puff pastry on the counter for 30 minutes. Test to be sure it's pliable before proceeding; if not, let it rest for another 10 minutes.
  2. Preheat the oven to 400°F.
  3. Pit the cherries and slice each in half.
  4. Toss the cherries with the lemon juice and granulated sugar in a small bowl.
  5. Place the puff pastry on a piece of parchment paper on a baking sheet. Using a rolling pin, gently roll it out until it's roughly a 12" square.
  6. Use a pizza cutter or knife to slice the pastry into four equal squares.
  7. Spoon four cherry halves in a line in the center of each pastry square.
  8. Brush the beaten egg on the edges of the pastry, then lift one corner of the pastry and gently fold it over the cherries to meet the opposite corner. Use a fork to press the dough edges together and seal the cherries inside.
  9. Brush the remaining egg mixture over the pastries, and sprinkle the tops with extra sugar, if desired.
  10. Bake for 18-20 minutes, until light brown and puffy.
  11. Let cool for 10 minutes before serving.
Makes: 4 turnovers
Serves: 4