Flaky golden pastry, a jewel-bright cherry filling, and just 15 minutes in the oven — these Cherry Puff Pastry Turnovers are the easiest impressive dessert. Frozen cherries and store-bought puff pastry do all the heavy lifting. For more pastry ideas, see our Chicken and Cheese Puff Pastry Pie, and for another fruity bake, the Apricot Crumb Pie.
Ingredients
- 200 g (7 oz) frozen cherries
- 3-4 tbsp sugar
- 2 tbsp cornstarch
- 1 egg yolk, beaten
- 2 sheets puff pastry (1 package)
Instructions
- In a saucepan, thaw the cherries. Once they release juice, add the sugar and bring to a boil.
- Stir in the cornstarch, reduce to minimum heat, and stir constantly until thick (no more than a minute).
- Roll the pastry out slightly and cut each sheet into 4 equal squares. Score the edges, add filling, and crimp with a fork.
- Brush with beaten yolk, sprinkle lightly with sugar, and bake at 180C (350F) for 15 minutes until golden.
Tips
- Do not overfill the squares — a tablespoon of filling per turnover is plenty.
- Crimp the edges firmly with a fork to seal in the juicy filling. More pastry-shaping ideas can be found at Allrecipes.
- Bake until deeply golden for maximum flakiness; pale pastry is underbaked pastry.
Nutrition: per 100 g: 84 kcal, protein 7 g, fat 3 g, carbs 5 g