Sour Cherry Turnovers

Prep Time:

25m

Bake/Cook Time:

35m - 42m

Yield:

6 turnovers

If you're looking for a delicious and easy dessert to bake, Sour Cherry Turnovers packed with cherries and topped with a chocolate glaze are a perfect choice. The flaky pastry of the turnovers pairs perfectly with the tartness of the sour cherries, creating a deliciously balanced flavor. And let's not forget the indulgent chocolate glaze that tops off these turnovers, adding a touch of sweetness and richness to each bite.

Not only are these turnovers delicious, but they are also incredibly easy to make. With just a few simple ingredients, you can have a batch of these sweet treats ready to enjoy in no time. Plus, they are the perfect size for a snack or dessert, making them a great option for entertaining guests or just wanting something sweet.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

One half package puff pastry (10x15-inch sheets)
1 (12 ounce) package frozen sour cherries
2 1/2 teaspoons cornstarch
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon almond extract (optional)
1 egg
1/2 cup dark chocolate, 45-55% cacao mass
1 tablespoon oil such as corn, peanut, vegetable

Directions

Defrost puff pastry according to manufacturer’s directions.
Defrost cherries and retain all juices. Mix one tablespoon of cherry juice with cornstarch and set aside.
Place cherries and all remaining juice in a sauté pan along with sugar. Bring to a boil. Once boiling add cornstarch mixture and stir until thickened. This will only take seconds. Add almond extract if using.
Transfer to a cold plate to accelerate the cooling process. Once cherries are cold, proceed.
Beat egg with a fork until completely blended. Set aside along with a pastry brush.
Cut puff pastry sheet in 5-inch squares.
Brush a thin layer of beaten egg on two joining sides of each square.
Place cherries in center of each square.
Fold each square into a triangle and gently seal edges. Place on a parchment-lined cookie sheet.
Brush a thin, even layer of egg wash on the surface and cut a 1/4-inch “vent hole” in each square using a pair of scissors.
Place in oven until deep golden brown, about 25-35 minutes. Puff pastry is only delicious and flaky when properly baked.
Remove from the oven and let cool.
Place chocolate and oil in a microwave-proof bowl and in 7-8 second increments melt chocolate while stirring in between heating.
Drizzle chocolate over cooled cherry turnovers.

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