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Breakfast Pastries Pastries & Crêpes Sweets

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

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26 Comments

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Comments

  1. Blog is the New Black says

    January 12, 2011 at 7:46 pm

    Gorgeous pictures! Great recipe, too. :)

  2. Kimberly (Unrivaledkitch) says

    January 12, 2011 at 8:55 pm

    my mom loves cherries as soon as some good ones become available i’d love to make this. Wonderful pictures thanks for sharing

  3. Jessica @ bake me away! says

    January 12, 2011 at 10:02 pm

    Mmmmm, I love cherries! I think I’ve only tried baking with fresh ones once and it was a rather unsuccessful pie years ago. These look amazing!

  4. Angie says

    January 12, 2011 at 10:07 pm

    These look so good, I wanna eat everyone of them off the page!!! http://angiesbigloveoffood.blogspot.com/

  5. Nourhan @ Miss Anthropist's Kitchen says

    January 13, 2011 at 1:58 am

    Those look DELICIOUS, they’re almost like homemade pop-tarts :) Great job!

  6. Jenn says

    January 13, 2011 at 3:58 am

    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!

  7. Quay Po Cooks says

    January 13, 2011 at 8:33 am

    Cherry is my mum’s favorite fruit. It is very expensive here so it is treat when we buy it. Your compote looks so YUMMY!

  8. Monet says

    January 13, 2011 at 3:45 pm

    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!

  9. Angie's Recipes says

    January 13, 2011 at 5:27 pm

    The compote, warm with juicy cooked cherries, oozed out….gosh..just reading the line has already made me salivate. Looks irresistible!

  10. Emily says

    January 13, 2011 at 6:20 pm

    Yum! I bet this would be so good on top of oatmeal for breakfast. I might just have to give that a try…

  11. Jennifurla says

    January 13, 2011 at 7:39 pm

    Oh how wonderful – gorgeous tah boot…I have a question for you. How do you combine photos??? HALP!

  12. Georgia (The Comfort of Cooking) says

    January 13, 2011 at 7:41 pm

    Hi Jen, Thanks for the sweet comment! To answer your question… Microsoft Paint. I open up one photo in it, stretch the canvas sideways, and paste in another photo. Done and done!

  13. marla says

    January 13, 2011 at 8:37 pm

    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

  14. Miranda says

    January 14, 2011 at 12:44 am

    Those look absolutely scrumptious. Love that you made it simple by using puf pastry sheets. Great photos!

  15. Jessica says

    January 14, 2011 at 7:33 am

    Great photos! And I love bing cherries, so I know I would LOVE this!

  16. Averie (LoveVeggiesAndYoga) says

    January 14, 2011 at 8:56 am

    that looks amazing and makes me think of my grandma..wonderful memories of baking with her!

  17. baking.serendipity says

    January 15, 2011 at 4:44 am

    These sound fantastic! I love sitting on the patio and eating cherries :) Baking with them would be an even better treat. Now I just need to find a sale as good as yours!

  18. Cristina says

    January 15, 2011 at 8:13 am

    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!)

  19. oneordinaryday says

    January 15, 2011 at 12:31 pm

    Food memories are wonderful, aren’t they? The turnovers look delicious!

  20. Heavenly Housewife says

    January 15, 2011 at 3:23 pm

    I am such a crazy fool for apple turnovers, I bet these cherry ones would be amazing too. What a wonderful treat.
    Hope you are having a fantastic weekend.
    *kisses* HH

  21. Frugal Table says

    January 16, 2011 at 2:44 pm

    Mmmm mmmm, cherry love! These are too scrumptious looking for words. Can’t wait to try.

  22. Wendy says

    January 16, 2011 at 6:42 pm

    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!!

  23. Magic of Spice says

    January 18, 2011 at 10:22 pm

    Oh wow! I would just die to have a taste of one of these with my coffee :) They look amazing :)

  24. blackbookkitchendiaries says

    January 18, 2011 at 11:42 pm

    oh this look so good:) i am craving for some right now.

  25. Annie says

    January 30, 2011 at 2:43 pm

    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!

  26. Cecila says

    September 28, 2017 at 7:21 pm

    Hello, Neat post. There is a problem with your web site in web explorer, could check this… IE nonetheless is the market leader and a large section of other people will miss your excellent writing due to this problem.

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