Friends, hello! How are you? It’s been over a month & for once I seem to have a good excuse for missing a few blog posts: Boyfriend & I moved! We’ve spent pretty much the last few weeks moving all of our belongings into our new home & arranging them in a seemingly nice way, until the very next morning when we rearrange them & arrange them all over again. Our last month has been full of making the place our own: smelly candles, laughing until my sides hurt, cooking dinner together every night, finding a place for my cookbooks, flowers in jars & vases all over the house, & of course, takeaway pizza. Doing it right? Definitely yes, friends, definitely yes.
I haven’t managed to bake anything remotely delicious in the oven, which is a temperamental gas one with broken knobs, but hopefully I’ll get there eventually. Recently there’s been some burned cookies, which were chosen as the first baked good because we knew they were easy to bake & it wouldn’t be a big loss if it turned out badly, but they burned & were brown underneath & actually felt like a big loss. The second attempt was again a familiar recipe – Indulgent Chocolate Cake – that we planned on bringing to a friends for dessert, but alas it wasn’t meant to be; the cake turned out dry & flat & left me depressed (to say the least). Like I said, hopefully I’ll get the hang of it soon, otherwise Boyfriend & my family will have a hysterical mess on their hands.
These turnovers were the last goodies I baked before we moved, & they were literally so simple. Not in the mood to commit to anything serious, I bought ready-made shortcrust pastry, because there’s nothing wrong with using ready-made when you’re under pressure (mentally or otherwise). The recipe comes directly from ‘Sweeter Off the Vine’, one of the most beautiful cookbooks I own. There’s a whole cherry section in the book, & of course Yossy’s turnovers look a million times neater than mine, but I’m sure the taste is just as delicious,
Makes 6 turnovers | Ever so slightly adapted from Yossy Arefi’s Sweeter Off the Vine
- 450g of ready made puff pastry
- 280g sweet cherries, pitted
- 1 tablespoon lemon juice
- 2 tablespoons of granulated sugar
- ½ teaspoons homemade vanilla extract
- 1 teaspoon cornflour
- 1 tablespoon water
- 1 large egg, lightly beaten
- 2 teaspoons turbinado sugar
- 1 teaspoons flaky sea salt
- Line a baking sheet with parchment paper, set aside. In a large pan, combine the cherries, lemon juice, sugar & vanilla. Cook over a medium heat until the cherries soften & release their juices, about 5 minutes.
- In a small bowl, whisk the cornflour & water together, & quickly stir it into the cherry juices to thicken. Stir constantly & cook for one more minute before setting aside to cool.
- Roll the pastry out on a lightly floured surface to 10×15-inches. Cut into six 5-inch squares & place a generous spoonful of the cooled cherry mixture in the centre of each turnover. Yossy warns not to overfill the turnovers as this makes them super hard to seal, & she’s totally right, be careful! Brush the edges of the dough with the beaten egg & fold each square diagonally into a triangle. Press the edges together with a fork to seal them & transfer to the lined baking sheet & freeze for about 15 minutes.
- Preheat the oven to 220C & place rack in the centre of the oven.
- When ready to bake, brush the turnovers with the remaining beaten egg & sprinkle with the turbinado sugar & a few grain of sea salt flakes. Use the tip of a sharp knife to cut a small slit into the top of each turnover (I know it looks like I didn’t do this step, but I have no idea how that happened as I definitely did..) & bake for about 20-25 minutes, or until a deep golden brown in colour. Cool slightly before serving!