Homemade cherry turnovers are the epitome of summer. These flaky, buttery, delicious cherry turnovers are easy to make. Made with coconut sugar, honey, cherry compote, and a flakey crust, this is one summer dessert you’ll want to share with friends and family.
CHERRY TURNOVERS ARE THE EPITOME OF SUMMER
Cherry turnovers are the epitome of summer. These flaky, buttery, delicious cherry turnovers are easy to make and scream summer picnics! If you’ve been reading my blog for a while now then you know I’m a huge fan of pastries, but I’m always looking for healthier homemade versions. Homemade pastry tastes better and I get a major satisfaction out of making baked goods that I can share with my friends and family.
Cherry turnovers are easy to make, and you only need a few ingredients. You’ll need puff pastry, fresh cherries, coconut sugar, honey, butter, egg-wash, vanilla extract, spices, and cornstarch. If you are a real Rockstar, you can make the puff pastry from scratch and if you do that send me your recipe.
A DELICIOUS DESSERT FOR ALL OF YOUR FAMILY GATHERINGS
Cherry turnovers are a summer staple that is wonderful for family gatherings, BBQs, or you could make a big batch for breakfast and eat them all weekend long!
I love baking with my family and plan on passing along all of our family recipes onto our future children. This easy homemade cherry turnover recipe is actually passed down to me from my Grandmother. She was a short, strong, feisty, Italian woman (much like me) and she was always coming up with healthier ways to create delicious baked goods for the entire family. She had 10 children! Can you believe that? I can only hope to have half the amount of kids, that my Grandmother produced.
GROWING UP WITH TONS OF SIBLINGS AND COMING FROM A BAKING FAMILY
My dad is the oldest of all of his siblings and he said it was a tough job because he basically had the role of the third parent. He also said he wouldn’t trade growing up with a ton of siblings for anything. The life lessons to be learned in that type of environment are priceless.
I find myself envying my parents because they both grew up with multiple siblings. I, however, am an only child. I do have half-siblings in the world somewhere, but our age differences are so vast that we never came together. Who knows, maybe someday right?
COOK WITH FAMILY AND LEARN NEW RECIPES
Do you enjoy cooking with your family members? Are baked goods a staple in your house too? I love finding ways to make pastries healthier, and coconut sugar and honey are always stocked in my pantry.
THE SUGAR YOU USE MAKES ALL THE DIFFERENCE
One of the benefits of cooking with non-traditional sugar is that you are less likely to get that awful sugar crash later in the day. You may also find that your body doesn’t have the initial ‘sugar-high’ reaction when using honey and coconut sugar versus refined white sugar. Yes, it’s all sugar, but not all sugar is created equal.
Do you guys like experimenting with different sugars? What types do you like to bake with?
I have plans this weekend to try my hand at profiterole, also known as the infamous cream puff.
If you want something fun to do, try making my easy homemade cherry turnovers. I know they will bring smiles to face all around.
HOMEMADE CHERRY TURNOVERS
Yield: 6Genevieve Jerome : Genevieve Jerome | Fitty FoodliciousPREP TIME: : 5 MCOOK TIME: : 40 MTOTAL TIME: : 45 MHomemade cherry turnovers are the epitome of summer. These flaky, buttery, delicious cherry turnovers are easy to make and scream summer! Made with coconut sugar, honey, cherry compote, and a flakey crust, this is one summer dessert you’ll want to share with friends and family.
- 3 tablespoons all-purpose flour (this will used for your work surface)
- 1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed (see note below)
- 12-ounces of fresh pitted cherries (I used a combination of red and Rainier cherries for the best flavor.)
- 1-cup coconut sugar
- ¼-cup honey
- 2-teaspoons cinnamon
- 1-tablespoon fresh lemon juice
- 1-tablespoon cornstarch
- 2-tablespoons of melted butter for brushing the outside of the pastry
- Preheat oven to 375 degrees.
- Combine the pitted cherries, coconut sugar, honey, cinnamon, lemon juice in a mixing bowl.
- Transfer the cherry mixture to a saucepan and simmer the cherry mixture over medium heat. Mix in the cornstarch and continue to simmer the cherries over medium heat for 3-more minutes and then simmer on low heat for 5-minutes.
- The cherries will start to thicken and form a compote mixture. Remove from heat and let cool.
- On a lightly floured surface, using a rolling pin, roll out each sheet of puff pastry dough.
- Using a dough or pizza cutter, cut the puff pastry into 8-rectangles.
- Using a spoon, mound the cherry mixture into the middle of each rectangle, leaving a ½-inch border.
- Lightly brush border with melted butter.
- Fold one side of the pastry over the cherry mixture, and press edges firmly to seal. Crimp the edges with a fork.
- Transfer the prepared cherry turnovers to a baking sheet.
- Brush tops with egg wash.
- Bake until turnovers are golden and puffed, and filling is bubbling. This should take anywhere from 30 to 40 minutes.
- Serve warm or at room temperature.
Use a storebought puff pastry with the least amount of ingredients that you can find. You are also welcome to make your own puff pastry from scratch. The cherry turnovers will keep in a glass, airtight container on the counter at room temperature for two days. Consume them immediately if you can for the best taste and freshness.
Sat. Fat (grams)0.27
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