Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Sunday, October 4, 2009
easy cherry turnovers
this was breakfast this morning and they were delicious. i had seen a post somewhere on the net about making these simple, yet luscious little gems. i just know i had to give them a whirl and besides it doesn't get much easier than this to make your family fresh pastries.
i choose cherry, but just imagine the possibilities. it using canned pie filling, but i am sure any fresh fruit compote with be divine. i have got in my mind peach or sweet potato for the next go around. holy moly. enjoy.
easy cherry turnovers
preheat oven to 400 degrees fahrenheit and prep a cookie sheet with parchment paper or a silpat
here we go, you need one box of puff pastry and a can of your favorite fruit pie filling. one box will make eight turnovers, i only made four this morning, so i have another sheet to change up the fruit filling. thaw at room temp per instructions. once thawed, roll with your rolling pin to make a nice smooth rectangle. now cut into four smaller rectangles, i use my pizza cutter for this part. pop the top of your pie filling and place a good spoonful on one corner of each of the puff pastry squares. you are going to fold to make a triangle. you follow, right? also, it's okay if a little of the fruit squirts out, i just shove it back in the best i can and then crimp the sides with a fork to seal. you can pull and stretch the pastry as necessary to make sure it seals. you won't hurt it.
okay, now take one egg white and separate. mix a little water into the white to make an egg wash. you can use the whole egg, but i like just the white.( i nuke the yolk for about 20 seconds and give to the dog as a treat) now, brush this all over the top and sides of your turnovers. pop into your preheated oven for about 20 minutes or until nice and brown.
meanwhile, whip up a glaze for your pastries. mix about .5 cup powdered sugar with a drop of good vanilla and a tbsp or so of water. stir until mixed. you might need to adjust your water and sugar to get the consistency you want. i brush my glaze on with a pastry brush, so it is pretty thin. if you prefer to drizzle, make it thicker. let your turnovers cool slightly, brush on your glaze while they are still warm. cool, long enough for the glaze to set. enjoy.
fresh, warmed by the morning sun....yummy with hot coffee or tea....