Happy Friday friends! On Fridays and during our weekends, I always try to bake and cook something more special, to spoil my family with extra delicious treats. Depending on time and my inspiration, it can be something easy and quick or something that takes many steps to prepare. Couple days ago I’ve made some puff pastry turnovers,and they were so ridiculously delicious, that we all unanimously decided that we should have them again this weekend.
So how does Easy turnovers with homemade sour cherry and apple fillings sounds like for your weekend dessert? These turnovers couldn’t get any easier to prepare. Made with store bought puff pastry, you only will have to prepare the filling.
It is not an advertising, but this is the puff pastry I like using!
My turnovers are made with both sour cherry filling and apple filling. It’s totally up to you to decide if you would want to make both or just one type of filling, both are equally delicious and satisfying!
Sour cherry filling will take a bit longer, as it will have to be chilled prior to using. Make it in advance, and keep in the air tight container until ready to be used. I usually make couple batches in advance and then keep sour cherry filling refrigerated for up to 3 weeks and use when needed!
The recipe seems long, but please don’t be intimidated, it’s pretty straightforward and easy to make! Happy baking!
Easy turnovers with homemade sour cherry and apple fillings.
If the Sour Cherries filling is too thick, add a little water. If it’s too thin, add a little more cornstarch. Make extra Sour Cherry Filling ( you can easily double the recipe) and store in an airtight container in the fridge for up to 3 weeks. If you have same size sheets as I do,I would recommend to NOT roll it anymore,as puff pastry wont get puffed!
Homemade sour cherry filling:
2 cups frozen tart cherries
0,5 cups granulated sugar
1,5-2 tbsp cornstarch
Super easy apple filling:
2 medium Granny Smith apples, peeled, cored, diced into tiny cubes
3-4 tbsp granulated sugar
1/2 tsp cinnamon
To make Turnovers:
1 Package of puff pastry (about 2 lbs) ( my package has 2 big sheets 425gr each. about a pound each)
1 portion of sour cherry filling
1 portion of apple filling
1 egg for egg wash
Turbinado sugar to sprinkle
Make Homemade Sour Cherry Filling: Add frozen cherries to a medium size pot and heat on medium high until cherries loose lots of juice ( it may take up to 5 minutes) While cherries are heating up , mix sugar and cornstarch together in a small bowl. Once cherries loose significant amounts of juice, reduce heat to low, pour sugar and cornstarch mixture over the hot cherries and mix well with a spatula. Keep cooking on low until thickened, frequently stirring with spatula. Once ready, remove from stove and let cool completely.
Make easiest Apple Filling: Wash, peel and core the apples. Dice them into tiny cubes. Place them into a medium size bowl, sprinkle with sugar and cinnamon,stir and set aside.
To make Turnovers: Remove a package of puff pastry from the freezer and thaw according to instructions while making and cooling the sour cherry filling.
Preheat the oven to 400degrees F.
Open 1st sheet of puff pastry( we will use 1 sheet for cherry filling and 1 sheet for apple filling turnovers)
Cut a sheet into 8 squares of equal size. Add completely cooled sour cherry filling over half of each square, make sure to leave border, fold into half and bring the edges together and press tightly with a fork along the edges to seal them. Using a small knife, make 2 small cuts on the top of each cherry turnover. Transfer turnovers on a baking tray lined with parchment paper and set aside.
Open second sheet of puff pastry, again cut a sheet into 8 squares of equal size. Place apple mixture over half of each square, make sure to leave border, fold into half and bring the edges together and press tightly with a fork along the edges to seal them.Transfer apple turnovers on a second baking tray lined with parchment paper.
Whisk an egg in a small bowl, brush all turnovers with this egg wash, sprinkle all turnovers with turbinado sugar and bake about 20 minutes or until golden and puffed.