Maple sugar hasn't really caught on yet ( I hope it does), so you may not be able to find it at regular grocery stores (health food stores likely sell it). Measure in what you need and blitz it a few times until it's a fine powder.īecause I used maple sugar, it created a maple lemon glaze, and.oh my gosh, the combo is heavenly in my book. Any granulated sweetener works! All you need is a clean coffee grinder. I don't have a big sweet tooth and rarely keep powdered sugar on hand, so I made my own using one of my favorite granulated sweeteners: maple sugar. Since the puff pastry isn't sweet and there's much more of it than the fruit filling, adding a drizzle of slightly sweet & citrusy glaze on top gives them a punch of flavor in each bite that compliments the cherry pie filling beautifully without overwhelming it. So what's the next best thing? Homemade, of course!Īnd honestly.nine times out of 10 ( unless you're lucky and have a stellar made-from-scratch bakery near you), homemade is going to taste MUCH better anyway.īeyond the amazing filling (tooting my own horn here), what takes these turnovers over the top is the lemon glaze. And I'm trying to cut down on eating out ( although I love trying new foods & supporting local restaurants) because it's $$$ compared to meal planning at home. They're one of my favorite treats (along with scones) to pick up at bakeries, coffee shops, or bookstore cafes when I'm ordering a coffee, hot chocolate, or tea & sitting down to read a book or work on my laptop.īut my trips to said establishments are few & far between these days (I'm sure you can relate). Cheesecake, double chocolate banana muffins, flourless chocolate cake, peanut butter cookies, ice cream cookie sandwiches, and shortbread cookies are good examples.īaked goods like almond croissants, cream cheese danishes & fruit turnovers fall into this category because the filling is (hopefully) mildly sweet, but encased in a big, flaky, buttery pastry. Bake the turnovers for 20-25 minutes, at 375 degrees F.Often when I'm craving dessert, it's something slightly sweet and with some fat and/or carbs mixed in to make it more decadent & satiating (instead of a straight sugar bomb). This creates a pretty fringed effect on the edges,) Finish prepping each turnover with the egg wash mixture, using a pastry brush. Pinch the edges to seal both cutouts together. Once done, carefully place the reserved pastry cutouts over the filled ones. Now carefully fill the center of the pastry shapes on the baking tray with the cherry filling, ensuring the filling is spooned into the center and not overfilled. (You will need a pastry sheet shape on top and the bottom to envelop the cherry filling.) Lay a set of pastry shapes on the baking sheet lined with parchment paper or on a silicone mat and an additional set aside. Using the cookie cutter shape of choice, cut out 2 pastry shapes per turnover set. Preheat the oven to 375 degrees F before rolling out the puff pastry sheets. Once done, set the jelly mixture aside to cool and begin prepping the outer pastry shells for the turnovers. If you don't intend to use the cornstarch mixture, cook down the cherry mixture till it becomes a thicker jelly-like consistency. Prepare the cherry filling by cooking the mix of frozen cherries, sugar, lemon juice, and vanilla extract in a pan on low-medium heat (Optional) Mix the cornstarch and water to create a slurry-like mix, and add this to the cherry mixture to thicken it quickly. This should be ready in about 30 minutes or so. Set the pastry sheets outside to defrost.
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