Cherry Turnovers

I’m going through a cherry phase right now, I buy them whenever I see them. I modified my Apple Turnover recipe to use cherries today in this tasty turnovers.

Servings: 12

Fresh
1 lb. cherries
12 Tbsp. (1-1/2 sticks) unsalted butter, divided, cold
2 Tbsp. lemon juice
1 egg white
1 tsp. milk

Pantry

2 cups all-purpose flour
1/3 cup plus 1 tsp. granulated sugar, divided
1/4 tsp. salt
7 to 8 Tbsp. chilled water
1/2 tsp. cinnamon
2 Tbsp. corn starch
1/4 tsp. vanilla extract
2 Tbsp. sparkling sugar

Prepare dough
Mix flour, 1 tsp. sugar, and salt in a large bowl. Add 4 Tbsp. of the butter. Blend in a food processor or with a pastry cutter until dough resembles coarse cornmeal. Cut-up remaining butter into small pieces and add to dough mixture. Continue mixing until the largest pieces look like large peas. Add water one tablespoon at a time until dough just holds together. Toss with hands until dough rolls into a ball. Flatten into two 4-inch-thick discs between wax paper and refrigerate for at least 1 hour.

Prepare filling
While dough refrigerators, pit cherries and set aside. In a medium pot, combine cherries, lemon juice, remaining 1/3 cup sugar, cinnamon, corn starch, and vanilla extract. Heat over medium heat until thickened, approximately 5 minutes.

Roll dough
Preheat the oven to 400 degrees-F. Remove dough from refrigerator, let soften so the dough malleable but still cold, approximately 5 minutes. On a piece of parchment or wax paper, roll each dough disc into large circles, about 1/8 inch thick. Cut into 4-inch diameter circles with a biscuit cutter, yielding approximately 6 circles from each rolled disc of dough. Place dough circles on a parchment-lined baking sheet.

Prepare egg wash
Lightly beat the egg white and stir in milk. Set aside.

Build turnovers
Fill each circle with approximately 1 Tbsp. of the filling leaving 1/2-inch edge around the square. Use a pastry brush to add egg wash to the dough edge. Fold in half to form a half circle turnover. Press edges together to seal. Brush top of turnover with egg wash and sprinkle with sparkling sugar. Cut slits in the top of the turnover to allow steam to escape during baking.

Bake turnovers
Bake until crust is lightly browned, approximately 18 minutes, rotating half way through for even baking.

Serve
Remove turnovers from oven and slide onto cooling rack. Let cool at least 15 minutes before serving.

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