Ingredients
Directions 8 steps | 90 Minutes
Measure and prep all ingredients.
Prepare puff pastry by slicing the sheet of thawed puff pastry into quarters. Slice each quarter diagonally to create triangles. Place the triangles on a sheet pan lined with parchment paper, cover and place them in the refrigerator while preparing the filling.
Prepare the cherry filling. In a medium saucepan, combine the pitted cherries, sour cherry jam, cornstarch, corn syrup, vanilla extract and sea salt. Cook over medium heat for about 2-3 minutes or until lightly scalded. Stir and remove the cherry mixture from the heat. Allow it to cool to room temperature.
Assemble the cherry turnovers. Preheat the oven to 375°F. Prepare the egg wash by whisking the egg and water until well combined. Remove the puff pastry from the refrigerator and spoon two to three tablespoons of the cherry mixture onto the base of the triangle.
Place another puff pastry triangle over the filling. Use a fork's tines to seal the pastry together.
Use a pastry brush or wet paper towel to brush each pastry with the egg wash. Repeat with the remaining puff pastry triangles.
Bake at 375°F until the cherry turnovers are golden brown, about 25-30 minutes.
Dust pastries with powdered sugar before serving. Enjoy!
Notes:
- An all-butter frozen puff pastry, such as Dufour's, is recommended.
- Ready-made sour cherry jam can be found in well-stocked grocery stores, by brands such as Stonewall Kitchen.
- For homemade puff pastry, check out our laminated dough recipe.
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