Fresh Cherry Turnovers Recipes

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QUICK CHERRY TURNOVERS



Quick Cherry Turnovers image

Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they're so delicious, they'd be welcome any time of the day. Feel free to experiment with other pie fillings as well. -Elleen Oberrueter, Danbury, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1 cup cherry pie filling
1/2 cup confectioners' sugar
1 to 2 tablespoons milk

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.

Nutrition Facts : Calories 359 calories, Fat 12g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 459mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

CHERRY TURNOVERS



Cherry Turnovers image

This cherry turnover recipe is a welcome treat, especially when served warm from the oven. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
FILLING:
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

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.

Nutrition Facts : Calories 454 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

FRESH CHERRY TURNOVERS



Fresh Cherry Turnovers image

This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie.

Provided by kitchengrrl

Categories     Dessert

Time 1h10m

Yield 15 turnovers

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup granulated sugar
3 tablespoons chopped crystallized ginger
1 teaspoon salt
3/4 cup unsalted butter
4 ounces cream cheese
3 -4 tablespoons ice water
1 lb bing cherry, pitted and halved
1 tablespoon finely grated lemon, zest of
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon salt

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.

Nutrition Facts : Calories 215.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 32.7, Sodium 217.9, Carbohydrate 25.1, Fiber 1.1, Sugar 10.7, Protein 2.7

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