Easy Cherry Turnovers

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.

In a saucepan, add 1 can of red tart cherries and 1/4 cup of cane sugar.

Stir and bring the mixture to a boil for about 3-4 minutes.

In a bowl, mix 1 and 1/2 tbsp of cornstarch and 2 tbsp of water to create a slurry.

Once the cherry mixture is boiling, add the cornstarch slurry and stir until thickened, about 30 seconds.

Remove from heat and let the cherry filling cool completely.

Prepare the puff pastry by ensuring it is cold but not frozen, then cut it into quarters.

Whisk 1 egg with a splash of water to create an egg wash.

Place about 1 tablespoon of cherry filling in the center of each puff pastry square.

Fold the pastry over to form a triangle and crimp the edges with a fork to seal.

Cut small holes in the top of each pastry for steam to escape.

Place the pastries on a baking tray lined with parchment paper.

Brush the tops of the pastries with the egg wash and sprinkle with cane sugar.

Preheat the oven to 425°F (218°C).

Bake the pastries for 15-20 minutes until golden brown and puffed up.

Let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens