Cherry Turnovers


  • 3 tablespoons all-purpose flour, plus more for work surface
  • 1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed
  • 1 bag (12 ounces) frozen cherries
  • 1/3 cup granulated sugar
  • 1 large egg yolk, beaten with 2 teaspoons water (for egg wash)
  • 2 to 3 tablespoons coarse sanding (or granulated) sugar
  • 1 tablespoon fresh lemon juice

1. Preheat oven to 375 degrees. On a lightly floured surface, using a rolling pin, roll out each sheet of dough, still folded into a rectangle about 10 by 14 inches (trim edges straight with a pizza cutter or knife). Cut each rectangle into quarters to form 8 small rectangles. 2. In a medium bow...

View full recipe at SpringPad


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