Real Recipes From Real Home Cooks ®

black cherry & mascarpone turnovers with cherry caramel drizzle

★★★★★ 2
a recipe by
Maggie May Schill
Jacksonville, FL

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
serves 8
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For black cherry & mascarpone turnovers with cherry caramel drizzle

  • 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)
  • 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!