Okay, so I’ve been craving something sweet and fruity lately, and I remembered I had a box of frozen cherries in my freezer. Then it hit me – cherry turnovers! I mean, who doesn’t love a good turnover, right? Especially when it’s packed with juicy cherries. So, I decided to roll up my sleeves and give it a go.
First things first, I took out those frozen cherries and let them thaw for a bit. While they were doing their thing, I grabbed some puff pastry from the fridge. You know, the pre-made kind ’cause who has time to make that from scratch? No judgment here, folks, convenience is key sometimes!
Once the cherries were thawed, I gave them a good drain to get rid of any excess water. They were still a little juicy, which is perfect. I didn’t want them to be too dry in the filling, you know? Meanwhile, I took out the puff pastry from the fridge and made it ready.
- Next, I started working on the filling. In a bowl, I mixed the cherries with some sugar.
- I also added a bit of cornstarch to help thicken the filling while it bakes. Nothing worse than a runny turnover, am I right?
- I also squeezed in some lemon juice to add a little zing.
- And last but not least, a pinch of cinnamon for that warm, cozy flavor.
Once it was thawed and ready, I rolled out the puff pastry on a lightly floured surface. Then, I cut it into squares – about 4 inches or so. You can make them bigger or smaller, depending on how big you want your turnovers to be. I spooned a generous amount of that cherry filling onto one half of each square. Then, I folded the other half over to make a triangle and pressed the edges with a fork to seal them shut. Gotta make sure that filling stays put!
Baking time!
I placed the turnovers on a baking sheet lined with parchment paper and popped them into a preheated oven at 400°F (200°C). They baked for about 20-25 minutes, until they were all golden brown and puffed up. The smell in my kitchen was absolutely divine at this point – buttery, fruity, and just a hint of cinnamon.
When they were done, I let them cool down for a few minutes on the baking sheet. I mean, I wanted to dig in right away, but I also didn’t want to burn my tongue! While they were cooling, I whipped up a simple glaze with some powdered sugar and milk. Once the turnovers were cool enough to handle, I drizzled that glaze all over them. It’s like the cherry on top, but for a turnover!
Finally, the moment of truth – I took a bite. Oh. My. Goodness. The pastry was flaky and buttery, and the cherry filling was sweet, tart, and bursting with flavor. It was like a little piece of heaven in every bite. I ended up eating two… okay, maybe three. Don’t judge me, they were that good!
All in all, making these cherry turnovers with frozen cherries was a success! It was easier than I thought it would be, and the results were absolutely delicious. I will definitely make these again and I hope you can try it too!
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