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!


★★★★★ 2 votes

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

How to Make Black Cherry & Mascarpone Turnovers With Cherry Caramel Drizzle


  1. 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.
  2. 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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