But this recipe is great with fresh cherries too. I love using frozen cherries because they're already pitted and taste just as good. The importance behind this is the amount of sugar called for is based on the cherries being sweet. Most cherries can be categorized as either sweet or sour/tart. There are quite a few types of cherries out there, and many of them will work for this recipe. puff pastry ( homemade or store-bought).almond extract (this is optional, but encouraged).The full recipe is listed below in greater detail. Here is an overview of the ingredients needed for this recipe. More of a visual person? Check out the video of me making it below, located right above the recipe! Ingredients Needed So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started! Take advantage of cherry season and make these Homemade Cherry Turnovers, you won't regret it. While these are best enjoyed the day they're eaten, they can be prepared and frozen unbaked ahead of time, or even baked ahead of time and reheated before serving (more on that below). However, you can just as easily use store-bought puff pastry in a pinch. These Cherry Turnovers feature a homemade "quick" puff pastry and a sweet and juicy cherry filling. Miles away from anything you can buy at the store bakery, turnovers are the type of pastry that is worth the effort to make at home. Stir in the corn starch and cook over medium heat until thick.These homemade Cherry Turnovers feature perfectly sweetened cherries baked inside of flaky puff pastry certainly better than anything you can buy at your local markets! Homemade Sweet Cherry TurnoversĪ perfect turnover should have a crisp flaky pastry, surrounding a jammy fruit filling, and optionally drizzled with a vanilla glaze (or sprinkled with coarse sugar). Sugar will dissolve and cherries will begin to cook. If you have ever attempted making croissants or puff pastries in your home, you know why I bought them.Īdd 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt.Ĭook over medium-high heat on the stovetop for 4 minutes. I am the Homemade-Nazi, but I am using store-bought puff pastry to make these. Cherries, sugar, salt, starch, and butter. This filling is pure and out of this world. The lemon was overpowering and the fresh cherry flavor couldn’t shine. This filling is spectacular. Some cherry fillings call for lemon juice and/or rind… I made that mistake. Not only are these ridiculously, melt-in-your-mouth amazing – they are fast and easy. If you do not have a cherry tree in your life, I am sorry. If you have a cherry tree or some fresh cherries available – you need to make these! The problem with most cherry turnover recipes is the “cherry pie filling.” I do not want to make cherry turnovers with “cherry pie filling” I want to fill the darn things myself with my fresh-picked cherries. If you would like to have some leftover for breakfast tomorrow be sure to double triple the recipe. WARNING – These will make you moan and groan and lose control of your ability to stop eating. Light, flakey, buttery, sweet, tart, ooey-gooey dreamboats.
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