Inner Chef

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Fresh Cherry Turnovers #1

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Fresh Cherry Turnovers #1

(Savoringtoday.com)

Ingredients

Cherry Filling:

2 cups cherries—fresh, pitted

1/3 cup sugar

1/3 cup water

1 1/2 tablespoons cornstarch

1/4 teaspoon almond extract

Pie Crust: (2 crust pie recipe)

1 cup all-purpose flour

1 cup whole wheat flour (King Arthur White Whole Wheat)

1 teaspoon salt

1 teaspoon cinnamon

2/3 cup butter

2 tablespoons sugar

4-5 tablespoons icy cold water

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Instructions

Preheat oven to 425°. In a saucepan, combine pitted cherries with the water, sugar, cornstarch and almond extract. Over med-high heat, stir to combine and bring to a boil. Reduce heat to low and simmer 6-8 minutes, stirring frequently, until thickened. Cool completely before using.

Mix flours, salt, cinnamon, and sugar. Cut the cold butter with a knife into small cubes. Work the butter into the flour mixture with a pastry tool or work the butter through the fingertips until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Once the water is added it is important to not overwork the dough. Place the dough in the refrigerator for 5-10 minutes to keep the butter in the dough from becoming too warm.

Divide pastry in half allowing half to remain in the refrigerator to keep the butter cold. Roll half of the pastry dough onto a lightly floured surface to 1/8″ thickness. Cut circles of 6 inches in diameter. Using a pastry scraper or lasagna spatula, slide the scraper under the dough to release it from the counter (this will make folding it over the filling easier). Repeat with remaining dough.

Spoon approximately 1/2 cup of the filling into the center of the circle of pastry; fold pastry dough over the filling and seal with a fork along the edges. Place on a parchment lined baking sheet leaving 2″ of space between each turnover. Bake for 10-12 minutes or until lightly golden brown. Cool on wire racks.

Prepare icing by mixing powdered sugar, milk, and extract until well blended; set aside until turnovers are cooled. Drizzle icing on the turnovers as desired. Serve with a side of vanilla ice cream.

Notes

For an extra treat, use pastry scraps by rolling them out and using a cookie cutter to make manageable pieces. Sprinkle with sugar and cinnamon and bake for 5-8 minutes, watching it closely. *The photo depicts a wheat crust.

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