In the bottom half, add some of the cherry filling. Make sure that they are roughly the same size. I found the easiest way to do this is to use a knife to trace the rectangle you want to make. Just add enough so that the dough is holding together.Īfter chilling, roll out the dough until it is 0.5-1 cm thick. You do not want to add too much water, as this will result in very sticky dough. Next, you slowly add the water until the crumb mixture forms a dough. This will take some time, but is easier as you go. The best way to do this, is to start by smooshing the cold butter with your fingers, and then using a food processor to take on the rest. Then, you mix the butter and flour together. These cherry turnovers are so easy to make! First, you add butter to the flour mixture. In addition, the lines around the edge give these cherry turnovers such a cute look! Both the taste and the looks of this dessert is amazing! The outside is an amazing golden brown color, and the dark inside contrasts so well with the light crust. If you want a cute dessert that is sure to impress everyone, you have to make these pastries. When served fresh and warm, these cherry turnovers are absolutely incredible! The inside filling contrasts so well with the slightly savory crust, as the cherries are tart, sweet, and gooey. In addition, it turns the perfect golden brown flavor. These cherry turnovers taste incredible! The crust is made from scratch, and you can really taste the difference! The crust is deliciously flaky and moist, and has the perfect buttery flavor.
There’s nothing better than enjoying one of these adorable cherry treats! Let cool slightly, about 20 minutes, then serve warm.These delicious cherry turnovers have a soft flaky crust and are filled with warm sweet cherries. Place the turnovers on a large, rimmed baking sheet and brush the top of each with the oil and sprinkle with the remaining 1 teaspoon sugar.īake for 20 to 25 minutes, or until nicely browned and crisp. Repeat the process again with the remaining four sheets of phyllo, oil, sugar and filling so that you wind up with 8 turnovers. Continue to fold the strip up to maintain the triangle shape, much as you would fold a flag, forming a triangular turnover. Put a small mound (about 2 heaping tablespoons) of the cherry mixture about 1 inch from the bottom of one strip and fold the phyllo over the mixture into a triangle-shaped pocket.
Working from top to bottom, cut the layered phyllo into 4 strips. If the sheets tear slightly, that’s okay, just proceed.) (Don’t worry if the phyllo sheets don’t line up perfectly just try to get them close enough. Top with a second sheet of phyllo, brushing it with oil and sprinkling with sugar, then repeat this process with 2 more sheets of phyllo, so you wind up with a stack of 4 layers. Lay one sheet of phyllo on a large cutting board, wider side facing you, and use a pastry brush to dab/gently brush it with the olive oil, then sprinkle with about 1 teaspoon of the sugar. Place the stack of phyllo on a clean surface and keep it covered with a clean, damp kitchen towel or paper towels so it doesn’t dry out. When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees. Remove from the heat, transfer to a lidded container and refrigerate until completely cool, about 1 hour. Remove the lid, stir in the cornstarch slurry and cook, stirring, until the juices thicken, about 1 minute. In a medium saucepan over medium heat, combine the cherries, honey, lemon juice and cardamom, cover and cook, stirring frequently, until the cherries release their juices and come to a simmer.
Cherry turnover pastry recipes plus#
Total: 1 hour 10 mins, plus 1 hour cooling time
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