Puff Pastry Cherry Turnovers 101

 

PART TWO

In a previous posting, I noted that San Diego has a thriving restaurant scene. But what I overlooked was mentioning the culinary scene at our friend's home was quite noteworthy. Since San Diego has a temperate climate, their yard was like a tropical paradise with colorful flowers and bushes. The Bird of Paradise is a showy plant. But what fascinated me was 

their lemon trees (3 kinds), avocado trees, and grapevines. From a historical perspective, this area was once developed as an orchard with citrus, avocado, and grape vines. Thus, it is common for many homes in the neighborhood to have fruit growing in their yards.  

This is a sample of what they sent home with us. Our hostess, Marcie,  made grape jelly for my husband, as she has done every year.  Since they have so many lemons one year, she even mailed us a huge box for the holidays. The avocados from their trees were much larger than those found in the grocery store. And we weren't too surprised when she made guacamole for us one day, along with these impressive Puff Pastry Cherry Turnovers for breakfast.  

  With a little preplanning, you too can make them.  

1 Thaw the Puff Pastry box in the refrigerator overnight. 

2 Make Cherry sauce the night before and refrigerate. It will thicken over a few hours.

Ingredients:

• 1 can of sour cherries in a can, with liquid, you will use 3/4 cup liquid from the can
• 1 box Puff Pastry-remove one sheet and repackage the other sheet and freeze for another time 
• 3 tablespoons of cornstarch 
• 1 teaspoon almond extract
• 1/2 cup sugar
• Egg wash ( 1 egg beaten mixed with 1 tablespoon of water) 
• Topping: 1/2 cup granulated sugar mixed with cinnamon 

Directions: 

• Make the sauce: In a saucepan, add liquid from the can, cornstarch, and sugar. Whisk to blend. Bring to a boil and stir frequently until the sugar dissolves. Reduce the heat, add the almond extract. On a low heat, cook until thickened, about 5-8 minutes. 
• Remove from the stove top, fold in drained cherries, and cool for 20 minutes. Stir again and refrigerate. 
• Cover a baking sheet with parchment paper and set aside.   

Supplies

• On a floured large working surface, use a rolling pin to adhere the edges together.

   

• Cut the rolled-out pastry into four even squares using a pastry cutter. 

• Place heaping two tablespoons in the center of each square. 

• Brushing the outer edges of each square with egg wash. Fold over into a triangle. 

• Brush triangles with egg wash and sprinkle each one with the cinnamon and sugar mixture. 

• Clean the edges with a pastry cutter

 

• Cut a vent in the center.
• Place turnovers on a parchment-lined baking sheet. Refrigerate for 15 minutes while the oven preheats to 400 degrees.
• Bake for 14-15 minutes. 
  

And VOILA! Just like that, you've created a mouthwatering bakery item.