Cut the dough into nine equal squares.īrush the outside 1/2 inch edges of each square with egg wash. Roll out the dough enough to flatten the creases and create a rectangle around 12 x 12 inches. Remove your dough from the fridge and unfold gently onto the countertop. Once the cherries are chilled, lightly flour a clean kitchen counter. Pop your plate in the freezer for around 15 to 20 minutes, or until chilled. The filling needs to be cooled completely. Pour the cherries on a plate and spread them out. Stir continuously, and cook for 3 to 5 more minutes more, or until the sauce thickens and the cherries have softened. After the fruit starts bubbling, turn heat to low and use the tip of your spatula to crush around half to two-thirds the cherries. Over medium heat, stir cherries with a spatula or wooden spoon. To a small sauté pan, add the cherries, sugar, cornstarch, lemon juice, and salt.
Cherry turnovers with puff pastry recipe plus#
(psst, the recipe looks long, but it’s easy!)Ģ20 grams cherries or 1 1/2 cups cherries, pittedġ egg plus 1 tablespoon water, lightly whisked togetherħ5 grams or 2.75 ounces comté, shredded 1 teaspoon demerara or turbinado sugar for sprinklingĭefrost your puff pastry dough in the refrigerator for 3 to 24 hours before you’re ready to make the turnovers.
Be sure to give your puff dough from at least 3, and up to 24 hours to defrost in the fridge (not the counter), and leave enough time to stick your turnovers in the freezer for 30 minutes before baking, or make at night and chill in the fridge until ready to bake. I used frozen cherries but go fresh if you’re in the pitting mood. The recipe calls for store-bought puff pastry dough, filled with a simple yet sultry filling of cherries dotted with Comté. His turnovers, which I considered a magical feat of pastry art, were my favorite, and this recipe is a little ode to my father. On the weekends when I was growing up my dad would treat us to something special for breakfast.
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