How to Make Homemade Turnovers (Cherry)

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in fat, while homemade pie crust can be more economical.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine can be cheaper.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener, while granulated sugar is often more affordable.

Preheat your oven to 375℉. Line 2 baking sheets with parchment paper and set aside.

In a small saucepan, whisk together the cornstarch and water.

Add in your cherries, almond extract, lemon juice, lemon zest, honey, and salt. Stir to combine.

Bring to a simmer over medium heat, and stir constantly, breaking up the cherries a bit as they cook.

Let the compote simmer for about 5 minutes, then remove from the heat. The mixture will thicken slightly as it cools. Set aside to cool while you prepare your pastry dough.

Open up your puff pastry sheets and cut them each into 4 equal squares. Whisk together the egg yolks and milk for an egg wash.

Place 2 tablespoons of cherry filling into the center of each square. Do not overfill, as this will cause the filling to burst out of the pastry while baking.

Brush the edges with your egg wash, then fold in half in a triangle. Use a fork to press the edges together to seal. Brush the tops lightly with egg wash as well.

Place on your parchment lined baking sheet. Bake for 18-20 minutes, or until golden and puffed up.

For the glaze, whisk together your melted butter and honey. Drizzle over hot turnovers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens