A woman I used to work with had posted this recipe on her blog. I was inspired, and since I had a family dinner to attend on Saturday, I thought turn-overs were the perfect dessert for portioning out sweets to a large group of hungry relatives. I dusted off my own cherry turn-over recipe and got to work.
1 Tbsp finely grated lemon zest
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
1/4 tsp salt
2 Tablespoons milk for sealing
Coarse grain sugar for dusting
First, pre-heat your oven to 375°F. Then wash, and pit your cherries. Note, this could take forever if you don’t have an awesome cherry-pitter (as I do not.)
Line two baking sheets with parchment paper or silicone baking (Silpat) mats and place dough rounds onto prepared baking sheets. Pile a couple of spoonfuls of cherries onto half of each dough round.
Brush the fruit-side edge of the turnover with milk, and carefully fold the sides together. Use a fork to seal the pouches closed. Use a sharp knife to carefully cut slits in the top of each turnover to allow steam to escape while baking. Brush the tops of the turnovers with a beaten egg and sprinkle with coarse sugar. Bake turnovers on bottom and top third racks for 15 minutes. Then rotate the sheets and bake for an additional 5-10 minutes, or until the crust is golden brown. Transfer to a cooling rack.