![]() When the puff pastry sheets are thawed (they will no longer be icy and frozen, but they will still be cold - don’t let the sheets warm up and come to room temperature!), place one of the sheets onto a lightly floured surface. ![]() Remove from the heat and stir in the cherries set aside in the fridge to cool down until the pastry is ready to be shaped. Cook, whisking frequently, until it is boiling and thickened. In a small mixing bowl, mix together the sugar and cornstarch with a fork or a whisk until thoroughly combined and no clumps of cornstarch remain whisk this mixture into the cherry juice. In a saucepan over medium heat, add 3/4 cup of the reserved cherry juice (about half – the rest can be discarded). can tart cherries, drained and juice reservedĪllow the puff pastry to thaw for about 40 minutes on the counter while the sheets are thawing, prepare the filling. can dark sweet cherries, drained and juice reservedġ 14.5 oz. If you want your filling to be on the extreme end of the sweet spectrum, though, then by all means, use two cans of the sweet cherries instead and play around with the sugar quantity to match your own taste preferences.Īnd now, I bid you all a wonderfully lazy and cherry turnover-filled Sunday - enjoy!Ģ Puff pastry sheets (I used one box of Pepperidge Farms puff pastry sheets, but any brand will do!)ġ 14.5 oz. However, I really must give my pantry (or maybe that should read: “my sister’s pantry…”?) a proper thank you for this because I think this particular combination of sweet and tart cherries created a near perfect balance in terms of the sweetness of the filling. ![]() In the recipe below, you’ll notice that I specify to use one can of dark sweet cherries and one can of tart cherries this of course was decided for me based on the contents of pantry combined with my lack of motivation to get dressed and go the grocery store on a Saturday morning. And the filling hardly takes any time at all, just boil some of the cherry juice with a bit of sugar and cornstarch, then stir in the drained cherries and you’ve got yourself the easiest and possibly the tastiest cherry pie filling you’ll ever make. ![]() You don’t even have to make the dough, just the filling - EASY PEASY. Obviously cherry turnovers were going to be made, I’m just surprised those cherries and puff pastry sheets were never on my radar up until now… better late than never, I guess.Īll you really need to know about these turnovers is that a recipe really doesn’t get any simpler than this. And because I had yet to go grocery shopping and didn’t think it was late enough in the day to get out of my PJ’s to actually do that, I began to McGuiver my way through the pantry, freezer, fridge, and basically every other cupboard, nook, and cranny of the kitchen to see what ingredients I actually had to work with.Īnd you guys, I found some gems on this little treasure hunt among them: cans of sweet and tart cherries and a box of frozen puff pastry - can you say/scream SCORE!? my first full month of work (well, kind of - more like a highly informative training period before starting in my actual position… which actually happens on Monday, woohoo!!).Īnd then July rolled around and along with it my trip to Italy, and obviously I couldn’t bake/photograph/write/edit/post while I was eating gelato in the Piazzo Navona and walking around the Roman Forum!! But now I’m back (even though I wish I was still in Italy, but I’m thinking most of us are constantly wishing we were in Italy) and am settling back into the groove of things between home and work.īeing my first weekend back home and my last before officially starting work, my weekend was inevitably going to be spent (at least in part) in the kitchen. This large step towards adulting ( def: the act of being an adult) was the sole focus of my attention during the entire month of June, a.k.a. Need more details? Then continue to read, otherwise you can scroll down to the recipe for these super flaky turnovers that are basically bursting with some of the tastiest (and simplest) cherry filling you’ll probably ever find □Īs I’ve shared before, I just recently graduated this Spring and have been lucky enough to find a job pretty quickly. I have a good reason for this brief hiatus though, I promise. I know, it’s been a while since I last shared a recipe.
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