Black Cherry & Mascarpone Turnovers With Cherry Caramel Drizzle
Maggie May Schill
4 cblack cherries, pitted and sliced
2 craw sugar
a pinch ofsalt
2 Tbspbutter, salted
·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 ccherry juice
2 craw sugar
1 tspvanilla extract
3 Tbspbutter, salted
How to Make Black Cherry & Mascarpone Turnovers With Cherry Caramel Drizzle
- 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!