Cherry Turnovers: Fresh Cherries, Flaky Pastry, & Pure Indulgence Bliss - Steph’s Stove

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste has a richer flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Wash, pit, and remove stems from 4 cups of fresh cherries.

Add 1/3 cup of granulated sugar to the cherries and mix gently to coat.

Add 3 tablespoons of corn starch and 1/4 teaspoon of kosher salt to the cherry mixture and toss lightly.

Add 2 tablespoons of lemon juice (from a bottle) and stir to combine.

Let the mixture sit for 10 minutes to dissolve the sugars and incorporate flavors.

Transfer the cherry mixture to a medium-sized stock pot and turn the heat to medium (about 6).

Cook the mixture, stirring occasionally, until it thickens and bubbles, about 5 minutes.

Continue cooking until the mixture reaches a thick consistency, stirring often to prevent burning.

Remove from heat and add 1 tablespoon of butter, stirring until melted and incorporated.

Add 1/2 teaspoon of almond extract and mix gently.

Transfer the filling to a glass container to cool completely at room temperature.

Once cooled, refrigerate the filling to thicken further, optionally overnight.

Prepare puff pastry by thawing it in the microwave for 15 seconds at a time until workable.

Once thawed, lay out the puff pastry on a silicone mat to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens