Name: Cherry Turnovers
Cook time: 10 min
Total time: 10 min
Yield: Yield: nine turnovers
Cuisine: German
Ingredients: 2 egg yolks; ⅓ cup sugar; 1 tablespoon milk; 2 teaspoons water mixed with 2 teaspoons either lemon juice or rum (4 teaspoons liquid total); 1 package frozen puff pastry sheets (not puff pastry shells); 2 egg whites; 1 teaspoon water; 10 ounces (1 very full cup) canned pitted tart or sour cherries, packed in water and drained (for example, Oregon brand); 1 cup sifted powdered sugar; 2 tablespoons cornstarch (for an opaque glaze), or 2½ tablespoons potato starch (for a translucent glaze); 1½ tablespoons kirschwasser (cherry brandy), optional; 1 cup cherry juice, unsweetened organic; 1 teaspoon lemon juice

Preparation info

Yield:
nine
turnovers

Difficulty
Easy
Ready in
10 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

These easy Cherry Turnovers are made from frozen puff pastry sheets, available in stores in the freezer section. Though the turnovers do not use a Mürbeteig dough, I have included them in this chapter because they are an excellent way to use leftover filling from pies. This recipe contains one filling option made of organic cherry juice combined with sour pitted cherries. Tart or sour pitted cherries packed in water are the next best thing to fresh cherries. Forgo the filling in this recipe