cherry turnovers

★★★★★ 2
a recipe by
Cynthia Weaver
Woodbury, TN

When cherries are in season, I can't resist buying them. I end up with much more than we can eat out of hand, so naturally, I had to come up with a recipe for a turnover that suited them perfectly. This pastry allows the cherries to be the star while at the same time ensuring the crust has a shortbread-like tenderness.

Blue Ribbon Recipe

We're not going to sugar coat it, these cherry turnovers are amazing but do take time. If you're a sucker for anything made with fresh cherries, these turnovers are up your alley. The crust is tender. Inside the filling is thick, sweet, and full of cherries. Sprinkling them with powdered sugar is the perfect touch. A wonderful dessert when fresh cherries are in season. This would be a great family project for a rainy day or Saturday. They take a little time and effort but are worth it once you taste the final result.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 1 Hr 30 Min
cook time 15 Min
method Bake

Ingredients For cherry turnovers

  • 3/4 c
    vegetable shortening
  • 2 c
    all-purpose flour
  • 1 tsp
  • 6 - 7 Tbsp
    cold water
  • 1 lb
    pitted cherries
  • 3/4 c
    cane sugar
  • 1/3 c
    corn starch
  • 2 Tbsp
    lemon juice, fresh
  • 1/2 c
    powdered sugar for dusting
  • 3 Tbsp
    milk for brushing on pastry prior to baking

How To Make cherry turnovers

Test Kitchen Tips
We used a 4-inch cookie cutter to make the turnovers. Cutting the dough out when it's a little thicker and then rolling the circle slightly bigger worked nicely. To prevent any chances of lumps, we suggest making a slurry with a little water and the recommended corn starch and then pouring that, along with the lemon, into the cherries.
  • Pitted cherries in a saucepan with sugar.
    Place clean, pitted cherries in a saucepan along with 3/4 cups cane sugar and heat over medium heat until sugar melts and cherries soften, about 7 minutes.
  • Corn starch and lemon juice added to cherries.
    Add the lemon juice to the corn starch and mix then add, while stirring, to the cherry mixture. There should be enough moisture from the cherries to enable the corn starch to incorporate well. If not, then add a few tablespoons of water while stirring to avoid lumps.
  • Cooking until filling thickens.
    Cook on medium-low heat until the fruit liquid has turned clear. Remove from heat and set aside.
  • Flour, salt, shortening, and water combined in a bowl.
    Make the crust by mixing the flour and salt then cut in the shortening until it resembles a coarse meal or bread crumbs. Add the water, a little bit at a time until creating a mixture that holds together. Place the dough in the refrigerator for at least 15 minutes.
  • Dough chilled and cut into four pieces.
    Remove chilled dough, cut into quarters, and place one quarter on a floured board or mat.
  • Dough rolled out and cut into circles.
    Roll or press out to 1/4 inch thickness. Cut into 4-inch diameter rounds or the size of your choosing.
  • Dollop of filling on discs of dough.
    Place cherry filling into the center of the round. There should be an inch of dough remaining around the filling for crimping.
  • Crimping the dough closed.
    Fold the pastry in half, moisten the edges with water or milk, and press and crimp the edges.
  • Brushing turnovers with milk.
    Brushing with milk before baking will help the crust to darken, but these don't turn brown when done. They are like a shortbread crust, which turns only lightly golden when cooked. Bake in preheated 400 degrees F oven for 12 to 15 minutes.
  • Sprinkling powdered sugar over cooled turnovers.
    Allow to cool slightly and dust with powdered sugar, if desired.