Can you really eat pie for breakfast? Yes! Cherry turnovers, a common breakfast pastry, are like little handheld pies in a flaky puff pastry crust.
Are you familiar with puff pastry? You may have seen it in the freezer section of your grocery store. It is often sold in either sheets, or cups. The traditional name is pâte feuilletée, which literally means “puffed pastry.”
It is a kind of laminated dough, which means that dough is wrapped around butter, rolled, then folded, chilled, and the process is repeated at least three times, so you end up with a thin layer of butter between many layers of dough.
Though it is possible to make puff pastry at home, it’s much easier to buy it in the store. As I said, it is in the frozen section. It can be thawed in the refrigerator, or on the counter. The sheets are 10 inches by 18 inches, but can be rolled out a few more inches on a lightly floured surface.
Cherries are one of the most common filling in turnovers, as well as apples. But, really, you can fill them with whatever you can imagine, sweet or savory! Personally, I think the puff pastry lends itself better to sweeter fillings, but decide for yourself.
You can sprinkle coarse sanding sugar over the cherry turnovers before baking, or drizzle the cooled pastries in a simple icing, or dust them with powdered sugar just before serving.
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For the filling
- 12 1/2 oz sweet cherries, pitted and halved (2 1/2 cups)
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For the turnovers
- 1 sheet frozen puff pastry, thawed
- Flour for rolling out the dough
- 1 large egg, beaten
- 1 tbsp water
Make the filling
- In a heavy, medium saucepan, combine the cherries, sugar, and lemon juice. Cover and cook over medium-low heat, stirring often, until the cherries give off their juices and are tender, about 5 minutes. Taste and add more sugar, if desired.
- In a small bowl, sprinkle the cornstarch over 1 tablespoon of cold water and stir to dissolve. Stir into the simmering cherry mixture and cook until thickened, about 30 seconds.
- Remove from the heat and cool to room temperature, then chill overnight.
Make the turnovers
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface into a 15-inch square about 1/8 inch thick. Using a pizza cutter, cut nine 5-inch squares.
- Place about 1 to 1 1/2 tablespoons of the chilled filling just off the center of a pastry square. Fold the square in half diagonally so two points meet and enclose the filling. Using a fork, press and seal the edges closed. Use a paring knife to make a small slit in the top of the pastry to vent steam.
- Place on the baking sheet. Repeat with the remaining pastry squares and filling. Refrigerate, uncovered, for 15-30 minutes.
- Brush the tops of the pastries with some of the beaten egg. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough, 20-25 minutes. Let cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
- If desired drizzle with a simple icing (1/4 cup powdered sugar, 1 to 2 tbsp cream, 1/4 tsp vanilla) or dust with powdered sugar.
Nutrition Information:Yield: 1 Serving Size: turnover
Amount Per Serving: Calories: 206 Saturated Fat: 2g Cholesterol: 18mg Sodium: 75mg Carbohydrates: 25g Fiber: 1g Sugar: 10g Protein: 3g
More puff pastry recipes:
- Apple Butter Tart by Palatable Pastime
- Baked Apricot Pistachip Camembert by Food Lust People Love
- Cherry Turnovers by The Redhead Baker (recipe above)
- Cinnamon Roll Twists by Sneha’s Recipe
- Homemade Taco Hot Pockets by A Day in the Life on the Farm
- Matcha Puff Pastry Twists by Tara’s Multicultural Table
- Puff Pastry Chicken Packets by Hardly a Goddess
- Spinach Ham and Cheese Bites by Karen’s Kitchen Stories