cherry turnovers
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.
Ingredients
- 3/4 cup vegetable shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 6 - 7 tablespoons cold water
- FILLING
- 1 pound pitted cherries
- 3/4 cup cane sugar
- 1/3 cup corn starch
- 2 tablespoons lemon juice, fresh
- OPTIONAL
- 1/2 cup powdered sugar for dusting
- 3 tablespoons milk for brushing on pastry prior to baking
How To Make cherry turnovers
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Step 1Place 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. -
Step 2Add 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.
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Step 3Cook on medium-low heat until the fruit liquid has turned clear. Remove from heat and set aside.
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Step 4Make 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.
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Step 5Remove chilled dough, cut into quarters, and place one quarter on a floured board or mat.
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Step 6Roll or press out to 1/4 inch thickness. Cut into 4-inch diameter rounds or the size of your choosing.
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Step 7Place cherry filling into the center of the round. There should be an inch of dough remaining around the filling for crimping.
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Step 8Fold the pastry in half, moisten the edges with water or milk, and press and crimp the edges.
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Step 9Brushing 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.
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Step 10Allow to cool slightly and dust with powdered sugar, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
