- 12 oz
- frozen, pitted cherries (i use about 2 cups black cherries)
- 1/2 c
- water. divided
- 1/4 c
- 1 Tbsp
- puff pastry sheets (or 1 box thawed according to package directions)
How to Make Cherry Turnovers
- 1Preheat oven to 400 degrees F. Line baking sheet with parchment paper or coat with nonstick spray.
Place cherries, 1/4 cup water and sugar in a small saucepan and cook over medium heat for about 10 minutes or until full rolling boil. In a small bowl, combine remaining 1/4 cup water and cornstarch; mix until smooth then pour into saucepan. Cook for about 2 minutes or until boiling and thickened. Remove from heat and cool slightly.
- 2Lay each pastry sheet flat and cut into quarters. Spoon some of the cherry mixture into center of square. Wet your fingers with water and dampen all the edges of the pastry. Fold each square over to form a triangle and press edges to seal. If desired, brush tops with a little water and sprinkle lightly with sugar.