Ingrédients pour Fresh Cherry Turnovers
- All Purpose Flour
- Granulated Sugar
- Crystallized Ginger
- 1/2 teaspoon salt
- Unsalted Butter
- 4 ounces cream cheese, chilled and cubed
- Ice Water
- Bing Cherry
- Lemon, Zest Of
- Fresh Lemon Juice
- 2 tablespoons cornstarch
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Comment préparer Fresh Cherry Turnovers
- **Make the Dough:** In a food processor fitted with a metal blade, combine 3 cups flour, 1/4 cup sugar, 1 teaspoon ginger, and 1/2 teaspoon salt. Pulse until well blended.
- Add 1 cup (2 sticks) chilled, cubed butter and 4 ounces chilled, cubed cream cheese. Pulse until the mixture resembles coarse crumbs.
- With the food processor running, slowly add 1/2 cup ice water until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- **Make the Filling:** In a medium bowl, gently combine 4 cups fresh pitted cherries, the zest of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons cornstarch, and a pinch of salt.
- **Assemble the Turnovers:** On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 6-inch cookie cutter or knife to cut out 15 circles.
- Gather and re-chill dough scraps; re-roll and cut out more circles if needed.
- Place about 1/3 cup of cherry filling in the center of each dough circle.
- Lightly brush the edges of each circle with beaten egg (optional).
- Fold the dough in half to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork.
- Place turnovers on two parchment-lined baking sheets. Chill for at least 30 minutes.
- **Bake the Turnovers:** Preheat oven to 400°F (200°C).
- Cut 2-3 small slits in the top of each turnover to allow steam to escape.
- Sprinkle with 1 tablespoon granulated sugar (optional).
- Bake for 20-25 minutes, or until the crust is golden brown and the cherry juice begins to bubble through the vent holes.
- Let the turnovers cool on a wire rack before serving. Store in an airtight container for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
42g
Fat
37g
Carbs
8g
