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Bing Cherry Turnovers

Cherry Turnovers
Whenever my husband and I visit his parents in New Jersey, his mother always has Bing cherries in her fridge. She excitedly pulls out a big bag, sets out a little dish for our pits, and we lean against the kitchen counters for a while, catching up over the sweet little snack.

Since this is such a fond memory and we’ve never had cherries at home in California, I was so happy to find them for only $1.99/lb. at my local grocery store last week. But instead of savoring them as a snack, I was envisioning a baked breakfast treat with warm Bing cherry compote…

Cherry Compote

This compote, made with a hint of orange juice, sugar and cornstarch, was a cinch to whip up. After it was wrapped in squares of puff pastry dough, popped in the oven and ready to eat, these turnovers were pure bliss in a baked good.

Bing Cherry Turnovers
The compote, warm with juicy cooked cherries, oozed out of the flaky layers of pastry, and each layer gave a satisfying crackle as it was devoured. It was heaven!

Only, as soon as the turnovers were baked and eaten, as were most of my leftover cherries, I realized I was almost fresh out. And now that I am fresh out, it’s time to go to the store and get some more! Only this time, they’ll be for snacking.

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Print Recipe

Bing Cherry Turnovers

Yield: Makes 4

Ingredients:

1 pound fresh Bing cherries, rinsed and pitted
1/4 cup orange juice
1/4 cup granulated sugar
2-3 tsp. cornstarch
2 tsp. water
1 sheet puff pastry, thawed
1 large egg
1 Tbsp. water
2 tsp. milk or cream
1-2 Tbsp. granulated or raw sugar

Directions:

Place the cherries, juice and sugar into a heavy-bottomed pot and heat over medium. Simmer for about 10 minutes, or until the cherries soften slightly.
Mix the cornstarch and 2 tsp. of water together in a small bowl. Once the compote has cooked, add the cornstarch a bit at a time while stirring. Simmer for 1 minute.
Preheat your oven to 425° F.
Using a sharp knife, cut the puff pastry into 4 squares.
In a small bowl, beat the egg and 1 Tbsp. water until smooth. Using a pastry brush apply the egg wash around the perimeter of the square.
Place about a tablespoon of the compote into the center.
Fold the dough over to create a triangle and match up the tips. Press gently to seal. Use a fork to press the seams together. Place the turnovers onto a lined tray and chill in the refrigerator for 10 minutes.
Once the turnovers are cold, mix the milk or cream with the remaining egg wash. Brush the top and sides of the turnovers with the egg wash. With a sharp knife, make 1 or 2 small openings on the top of each turnover. Sprinkle with a bit of sugar.

Bake for 15 minutes, or until golden brown. Once done, transfer to a cooling rack. Let cool before serving.

Enjoy!

Adapted from Rouxbe Cooking School


25 Comments

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Comments

  6. I have fond memories of eating bing cherries with my grandma! These look amazing.. and way too easy to make. Like I could make a batch a night and eat all of them…..and not share one!! Yum!

    Reply

  8. Isn’t puff pastry amazing? It allows us to focus on other components of the recipe instead of dedicating all our effort to creating those buttery layers. I love bing cherries too, and this breakfast treat would be an amazing way to start the day. Thank you for sharing! I hope you are having a terrific Thursday!

    Reply

  13. Georgia – these turnovers are gorgeous. Now that I am out of a bikini for a bit I can pack away a bunch of these babies. Gorgeous clicks too :) xo

    Reply

  18. The image of the cherry compote cooking looks so good! Are cherries in season right now? I’ll need to look for them in the markets.

    These cherry turnovers in puff pastry look fantastic, Georgia. I can taste them already and could eat all four of them to myself (and not feel guilty about it!)

    Reply

  22. I need to start baking with puff pastry…making pastry intimidates me, but I could make turnovers with the frozen dough, I’m sure! Love cherries too…this looks just so lovely!!

    Reply

  25. These are right up my alley! I love cherries and can never resist pastries so yeah – I need to try them.

    For some reason your feed mysteriously stopped working in my reader. I’m glad I figured it out. I’ve got some catching up to do!

    Reply

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