Sour Cherry Pie Filling and Turnovers
All the recipes I came across in my Google searches offered pretty much the same ingredients in the same proportions. I added cinnamon, just because :).
What you need
- 4 cups pitted fresh sour cherries (I used a traditional cherry/olive pitting tool)
- 1 cup white sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 package of frozen puff pastry, thawed
- Egg wash or heavy cream
- Optional: toasted almond and powder sugar crumble (instructions follow)
How to make it
- Rinse and using a little gadget or the tip of a paring knife, remove the pit from all the cherries
- Add the cherries to a heavy bottom pot.
- In a separate bowl, combine together the sugar, cornstarch, cinnamon and salt
- Add to the cherries and mix well to coat evenly. Cook on medium-high heat, stirring constantly with a heat-resistant silicone spatula or wooden spoon
- Once the mixture starts to thicken, reduce heat to medium-low and continue cooking until the cherries have softened, anywhere between 6 to 10 minutes.
- Remove from heat and let cool completely
- Once the filling is completely cooled off, you can make the turnovers
- Set oven to 400°F and place rack on the middle position
- Cut each pastry sheet in 9 squares. Prepare only one sheet at a time keeping the other sheet refrigerated until needed.
- Set a small amount of filling in the middle of each square, slightly wet the edges and fold in a triangle. Using a forks, seal the edges well.
- Place on baking sheet and brush with egg wash (1 egg yolk well mixed with a tablespoon of water) heavy cream if you have on hand.
- The turnovers are ready to bake. It will take 15-20 minutes, depending on your oven. Keep an eye on them after 10 minutes. They are ready when they have developed a deep golden colour. And maybe the filling will ooze out just like mine did, that’s okay: nothing that a fork can’t fix when it is time to eat
- You can top with an almond and powdered sugar crumble after the egg wash has been brushed on. To make the crumble, you will need about 1/2 cup toasted almonds and 3 tbsp powdered sugar whizzed through a food processor until it reaches a coarse and crumbly mixture. Pat a generous amount on top of each turnover. The baking time remains the same.
These are best eaten warm and right away! As if you could wait…