Breakfast, brunch, or dessert; these turnovers are calling your name.
The bright and sweet filling of a cherry turnover is the ideal flavor companion to crisp andbuttery puff pastry.
A wonderful treat for enjoying at breakfast, brunch, or dessert.
Credit: Micah A. Leal
This trick prevents any lumps of cornstarch in your filling.
Place over medium-high heat and bring to a boil.
Boil for 5 minutes until cherries are partially broken down.
Carefully remove 14 cup of the syrup from saucepan to a small bowl.
Add cornstarch to reserved syrup and stir until no clumps remain.
Add cornstarch slurry back to saucepan and return to heat.
Bring to a boil for 1 minute, stirring constantly, until thickened.
Remove from heat, transfer cherries to a heatproof bowl and refrigerate until cool, about 1 hour.
Preheat oven to 400F.
Cut both sheets of puff pastry into 4 equal squares.
Whisk egg with 1 teaspoon water to make eggwash.
Brush the edges of a square with eggwash.
Scoop 1 tablespoon of chilled cherry Filling into center of square.
Fold one corner diagonally to the opposite corner to make a triangular pocket.
Press edges together to seal and transfer to a parchment paper-lined baking sheet.
Repeat with remaining pastry squares and Filling.
Brush surface of the assembled turnovers with remaining eggwash and sprinkle with turbinado sugar, if desired.
Bake until pastry has puffed and the surface is golden, 15 to 20 minutes.
Set aside to cool.
Make Glaze by stirring together the powdered sugar and milk until smooth.
Drizzle glaze over cooled turnovers and serve.
