Light Cherry Turnovers Recipes

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

LIGHT CHERRY TURNOVERS

Steps:

• Preheat oven to 350°F.
• Spray muffin pan with cooking spray.
• Separate biscuits and flatten each into a 4 inch circle. Place about 3 cherries in the center of each and bring edges up to form balls.
• Place each in the prepared mufin well, seam side down. Bake 8-10 minutes.
• Remove from pan and cool slightly. Sprinkle each with a pinch of powdered sugar.

CHERRY TURNOVERS

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.

FRESH CHERRY TURNOVERS

Steps:

• *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
• Pulse until well blended.
• Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
• With processor running, slowly add water and mix just until dough comes together.
• Form dough into a disk and wrap with plastic wrap.
• Chill dough for 30 minutes.
• *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
• *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
• Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
• Evenly divide the cherry filling among the dough circles.
• Dampen the edge of each dough circle and fold in half over the cherry filling.
• Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
• Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
• *Bakethe turnovers: Preheat oven to 400 degrees F.
• Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
• Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
• Cool turnovers on a wire rack.
• Store in an airtight container for up to 2 days.

PUFF PASTRY CHERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F.
• Unwrap puff pastry dough and cut each sheet into 4 squares.
• Place 2 Tablespoons of cherry pie filling in the middle of each square.
• Brush the edges of each square with egg and fold in half to create a triangle.
• Use a fork to press and seal the edges of each turnover together.
• Brush extra egg wash on top of turnovers.
• Place turnovers on a greased baking sheet and bake for 20-25 minutes, or until golden brown. Let cool.
• In a small bowl, whisk together powdered sugar, milk and vanilla to create a glaze.
• Drizzle glaze over turnovers and serve.