black cherry & mascarpone turnovers with cherry caramel drizzle

How To Make black cherry & mascarpone turnovers with cherry caramel drizzle

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  Step 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.
• Step 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)
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  Step 3
  ASSEMBLY: 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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