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+ servings

Cherry Turnovers

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Servings 4 4

Ingredients:

  • 1 sheet of frozen puff pastry
  • 1 dozen Harry & David Plump-Sweet Cherries
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon granulated sugar (plus more for serving)
  • 1 large egg (beaten)

Instructions: 

  • Thaw the puff pastry on the counter for 30 minutes. Test to be sure it's pliable before proceeding; if not, let it rest for another 10 minutes.
  • Preheat the oven to 400°F.
  • Pit the cherries and slice each in half.
  • Toss the cherries with the lemon juice and granulated sugar in a small bowl.
  • Place the puff pastry on a piece of parchment paper on a baking sheet. Using a rolling pin, gently roll it out until it's roughly a 12" square.
  • Use a pizza cutter or knife to slice the pastry into four equal squares.
  • Spoon four cherry halves in a line in the center of each pastry square.
  • Brush the beaten egg on the edges of the pastry, then lift one corner of the pastry and gently fold it over the cherries to meet the opposite corner. Use a fork to press the dough edges together and seal the cherries inside.
  • Brush the remaining egg mixture over the pastries, and sprinkle the tops with extra sugar, if desired.
  • Bake for 18-20 minutes, until light brown and puffy.
  • Let cool for 10 minutes before serving.