Monday, June 24, 2013

Homemade Cherry Turnovers + The Recipe...

Cherries, cherries, everywhere ~

I looked in the fridge and seen a whole bag of cherries I forgot I had. I buy multiple bags when they're in season and well, you know how it goes... You forget sometimes and I forgot. So, I pulled them out, set them on the counter, stared at them for a bit and decided on "Cherry Turnovers." I haven't made them forever...

It's simple. Not much different than making a pie. Afterall, they're 'hand pies' and a fun change...

For the Recipe & how to, click 'Read More'...

Fresh Cherry Turnovers

2 C. Flour
1/2 C. Sugar
3 Tbsp. Crystalized Ginger (chopped)
1 tsp. Salt
3/4 C. Unsalted Butter
4 Ounces Cream Cheese (1/2 brick)
3 to 4 Tbsp. Ice Cold Water

1 Lb. Sweet Cherries (pitted & halved) 1 lb. is about a cereal bown full...
1 Tbsp. Lemon Zest (finely grated)
1 Tbsp. Lemon Juice
1 Tbsp. Cornstarch
1/4 tsp. Salt
1/4 to 1/2 C. Sugar (if you have a sweet tooth - this is optional)

1 Egg White ~ lightly beaten
2 tsp. Sugar

1. In a bowl combine the flour, sugar, ginger and salt. Add cold butter cut into chunks and the cream cheese. Use a pastry blender to mix until it looks like course crumbs. Add the ice water 1 Tbsp. at a time and mix with a fork until it forms a ball. Form dough into a disk and wrap with plastic wrap. Put in the fridge for a minimum of 30 minutes to chill.

2. Mix the cherries, lemon zest, lemon juice, constarch, salt and 1/4 to 1/2 C. sugar (depending on taste)

3. When your dough is chilled, roll it out on a lightly floured surface. Cut 6" circles out of the dough.
    (I use a cereal bown, lay it down on the dough and cut around it with a knife to make my circles...)

4. Place 3, to 4 Tbsp. of the cherry filling in the center of the circle. Leave at least 3/4" space around the dough circle to seal it.

5. Dip your finger in a cup of water and run it around the outside of the circle. Fold it over and crimp the seam. You can use a fork to crimp it, or make a decorative edge.

6. Take a knife and cut 3 slits in the top of the turnover, so the steam can escape and place it on a foil covered cookie sheet.

7. Brush the tops of the turnovers with the glaze and then sprinkle with some more sugar~!

8. Place the turnovers in the fridge to chill a minimum of 30 min. before baking.

9. Bake @ 400 for 20 to 25 min. Or, until golden brown.

Cool turnovers on a wire rack and sprinkle with powdered sugar (optional)...


Life is just a bowl of cherries~

Don't take it serious, it's mysterious...

Life is just a bowl of cherries~

So, live and laugh and laugh at love,

love and laugh, laugh and love~!


1 comment:

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