Black Cherry & Mascarpone Turnovers With Cherry Caramel Drizzle

Maggie May Schill


These Turnovers are made with puff-pastry. The filling is a black cherry compote over a dollop of Mascarpone. I made a cherry caramel sauce to drizzle on the turnovers. Nice summery, not too sweet snack or breakfast pastry!

pinch tips: How to Cut a Watermelon





30 Min


40 Min





4 c
black cherries, pitted and sliced
2 c
raw sugar
a pinch of
2 Tbsp
butter, salted
8 oz


i used puff-pastry. you can make your own from your favorite puff-pastry recipe, or ask your local baker at the bakery or grocer to sell you a few sheets of puff-pastry dough, they gladly will in my experience.


1 1/2 c
cherry juice
2 c
raw sugar
1 tsp
vanilla extract
3 Tbsp
butter, salted

Directions Step-By-Step

Prep for filling:

1- Heat medium sauce pan over medium heat.

2- Once pan is hot melt butter completely in pan.
Add cherries and coat with butter

3-Add pinch of salt

4- Cherries will begin to sweat out their juice, in a measuring cup pour 1 1/2 cups of the juice out and set aside for later.

5- Add sugar, stir once then allow cherries to reduce on medium heat. Stir occasionally until cherries are reduced, lumpy and gooey, not stiff.

6- Take mascarpone out of fridge and let it come to room temperature. Do not add to cherry mixture, set aside for later use.
Drizzle Prep:

1-Heat medium sauce pan to medium heat.

2-Add cherry juice and heat back through.

3-Add sugar and vanilla and stir once.

4-Bring heat to medium high and let simmer uncovered for 10-15 minutes. Do not set to high or let go to a rolling- boil, you will burn your sugar. (YUCK!)

5-Lower heat and add butter, stir and take off heat.

6-Allow caramel to thicken as it cools, continue to stir.

7-Use immediately (do budget your time for this)

1- Preheat oven to 350'F

2-Flour a clean counter top or board. Roll out puff pastry and cut into 6 inch squares.

3- Spoon a tablespoon of mascarpone in the center of each pastry square.

4- Spoon 1 1/2 tablespoons of cherry reduction onto each pastry square.

5-wet the edges of each pastry square with warm water and fold over and press edges together.

6- Use fork to seal edges securely.

7- take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface.

8- Lay out pastries onto cookie sheet.

9- Bake for about 40 minutes, or until golden.

10- Drizzle caramel across the top of each pastry for garnish!

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