Friends, hello! How are you? It’s been over a month & I seem to have a good excuse for once: Boyfriend & I moved! We’ve spent the last month moving into our new home & trying to make it, well, homely. Arranging belongings one way, then rearranging them again the next morning. Ultimately, we’ve been trying to make the place our own, make nice. Fragrant candles, organizing shelves for the cookbooks, little jars of flowers everywhere. We’ve been cooking dinner together every night, except on our first ever night here, which we marked with a Dominos pizza treat.
Kitchen wise, I haven’t managed to bake anything remotely delicious yet. We have a temperamental gas oven, complete with broken knobs. Recently it has “helped” to produced: burnt cookies, flat & dry Indulgent Chocolate Cake, and many an accidentally blackened dinner, or sometimes a par-cooked one. I’m sure we’ll figure out the quirks of it soon. I hope. Otherwise Boyfriend will soon realize what a hysterical mess I can be when I don’t get to therapy bake.
These cherry turnovers were the last goodies I baked before we moved, & they were literally so simple. I cheated and bought ready-made puff pastry, but I was succumbing to both the mental and physical traumas of moving by then. 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 cherry turnovers look a million times neater than mine, but I’m sure the taste is just as delicious.
- 450 g ready made puff pastry
- 280 g sweet cherries, pitted
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp cornflour
- 1 tbsp water
- 1 large egg lightly beaten
- 2 tsp demerara sugar
- 1 tysp 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 demerara 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 & bake for about 20-25 minutes, or until a deep golden brown in colour. Cool slightly before serving!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!