Monday, February 15, 2010

Cherry Turnovers

This is one of my favorites!

1/2 cup sugar
2 T corn starch
1 1/2 cup Cherries
1 recipe for double crust pastry

Add cherries, corn starch and sugar into a sauce pan and bring to a boil for 1 minute stirring constantly. Pour contents into a bowl or dish and allow to cool. Make your double crust pastry.
2 cups all-purpose flour
1/2 tsp salt
3/4 cup Crisco
5-6 Tbs cold water

Combine flour and salt in mixing bowl. Cut in Crisco until mixture resembles course crumbs. Sprinkle water over entire mixture and stir with fork until moistened. Roll dough into balls a little larger than a golf ball. Roll out into a circle. Fill center with cherry filling. Moisten edge with water and fold pastry over to form a turnover. Press edges together with a fork. Cut an S in the top to release the steam and sprinkle with sugar.Bake in oven at 425 for 20 minutes or until golden brown. Makes 12.


1 comment:

  1. You might want to brush egg white on the turnover before baking so the turnover gets a nice all over brown color, to avoid the ends getting burnt cover the ends with foil for the last 6-7 minutes of baking time.