Bake the turnovers for 25-30 minutes at 350.Gently move the turnover to your sheetpan. Now press along the two open edges, pinching together the dough.
Now bring the corner closest to you, and the one furthest from you together, press. Wet your finger and run it along the edges of the pastry square. Add 1-½ to 2 TBS of cherry filling to the center. To fill the pastry, lay each one in front of you carefully at an angle so they look like diamonds.Then remove the filling from heat and set aside until it reaches room temperature. Continue to cook and stir until the cherries are surrounded by a thick sauce that matches their deep red color.Then gently press all the cherries with a potato masher to break them up and get all the juices out. Warm this mixture, stirring frequently until thickened.In a separate dish, whisk together the water and cornstarch to create a slurry.In a skillet over Medium Heat, add Frozen Cherries (I like to use dark cherries, but either will work), Sugar, Zest of your ½ Orange, then the juice of the ½ Orange.Pull the Puff Pastry from the freezer as you begin.Serves: 10 Prep Time: 15 Minutes Cook Time: 25 Minutes Ingredients: #BetheMasterofMealtime #CandidlyDelicious Jump to Recipe Don't forget to click that Yum Button! See all our recipes on your Yummly app. If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube. I’d love to see your pictures, answer your questions and hear your experiences. If you reheat these with the glaze on, all that sweetness will just melt and slide away.įor this recipe you may want to have: a good sheetpan, a potato masher, a pastry bag Save the glaze in the refrigerator and glaze them just before eating. If you want to rewarm them, don’t glaze them right away. You can also refrigerate these and eat them a few days later either cold or room temperature. This recipe is easy to prepare and ready to eat just a few minutes out of the oven. So I went for a sweet treat that is not a cookie at all. What to serve with them is always the question. That’s another dish that my family insists I make now each Purim. If you follow my blog, you may see that I refreshed the photos for my fish wontons. I’m really in the mood to mix things up and create a buffet of foods that stretch the imagination while still honoring the holiday. When I was brainstorming what I should make this Purim, I knew that I wanted to avoid hamantaschen this year. Ummm, yes please! These cherry turnovers are everything that your Seuda needs. Remove turnovers from oven, and immediately brush with sugar syrup. Cool 15 minutes before serving warm.Sweet and tart cherry filling inside pillowy, flaky pastry topped with a rich vanilla glaze. Meanwhile, combine remaining 1/2 cup sugar and 1/4 cup water in small saucepan, and bring to a boil. Bake 17 to 20 minutes, or until golden brown.Ħ. Score tops with 3 small, shallow knife slashes. Remove turnovers from refrigerator, and crimp edges with fork. Place turnovers upside down on parchment-lined baking sheet, and return to refrigerator to chill 10 minutes.ĥ. Gently fold dough from corner to corner to form triangular turnovers press dampened edges together to seal. Brush edges of squares with water, then spoon 1 Tbs. On floured work surface, cut each puff pastry sheet into 9 squares. Transfer to parchment paper, place on baking sheet, and chill 10 minutes. Roll out 1 puff pastry sheet to 12-inch square. Stir in almond extract (if using) and cinnamon. Stir cornstarch mixture into cherries, and cook 1 minute, or until juice is thick. Reduce heat to medium-low, and boil 5 minutes, or until juices begin to thicken, crushing cherries with fork to break up.Ģ.
Place cherries and 1/4 cup water in medium saucepan, and bring to a boil.
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