The arrival of warm weather means picnics and outdoor parties full of fresh fruit, refreshing beverages and of course – tasty treats! My family absolutely loves pie – apple, cherry, peach, chocolate – you name it! The spring and summer are the perfect opportunity to break out the apron and whip up lots of fruit-filled pastries to enjoy.
When entertaining a crowd, I love to serve my desserts in individual “mini” style. It makes it easier for mixing and mingling and they are much more presentable than slicing a larger pie for each guest. So I created an easy and delicious mini cherry turnover for you to enjoy all summer long! You can take the idea and swap in your favorite pie fillings (I can’t wait to try this with apple too). Pop in mini flag skewers for July 4th or even serve these as an alternative to donuts at a brunch or breakfast occasion. However you enjoy them, your family and friends will thank you. They are delish!
This recipe uses puff pastry because it’s easy to work with and makes a flaky/tender crust for the turnovers. I also have a little secret to making the “turnovers” in the perfect mini shape. If you have ever made ravioli, then you might own a ravioli cutter. If not, you can find them at kitchen stores or online. They come in a variety of shapes like circles, squares, and even hearts. I’ve never actually made ravioli with my ravioli cutter because it is my “turnover cutter!” That’s right; just like the ravioli dough, the cutter presses the seams of the pastry dough together and crimps the edges all in one step. I love easy and delicious!
If you don’t want to get a ravioli cutter, you can create these just as easily. Use a round cutter and a floured fork to press around the edges. Or create a larger round circle and fold over the dough to create a semi-circle shape and crimp those edges with a floured fork too. Both methods will work.
Mini Cherry Turnovers
INGREDIENTS:
- 2 sheets puff pastry, thawed
- 4 cups pitted tart red cherries
- 1 cup white sugar (+ extra for garnish)
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- 2 egg yolks
DIRECTIONS:
In a saucepan over medium heat, cook cherries (stir often) until they simmer (about 15 minutes). In a separate bowl, combine sugar and cornstarch. Add to cherries and reduce heat to low. Return to simmer and wait for cherries to thicken (2-3 minutes). Stir in almond extract. Remove from heat and let cool.
Preheat oven to 375 degrees. Roll out pastry dough on floured surface. In small spoonfuls, drop cherry filling onto dough. Carefully cover each with another sheet of pastry. Use ravioli cutter (or cookie cutter and crimp edges) to cut out mini turnovers. Use a knife to cut a slit or x-shape in the top. In a separate bowl, whisk together egg yolks. Brush each turnover with egg yolk and sprinkle with sugar. Bake for 15-17 minutes or until golden brown.
Optional: Dust with powdered sugar.
Yields 1 dozen mini turnovers
