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Cherry Turnovers

 Cherry Turnovers
These cherry pie pockets are a welcome treat, especially when they're served warm from the oven.—Lori Daniels, Beverly, West Virginia
8 ServingsPrep: 55 min. + chilling Bake: 30 min.

Ingredients

  • 2-2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6 tablespoons cold water
  • FILLING:
  • 2 cups fresh or frozen pitted tart cherries, thawed
  • 1/2 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, combine flour and salt; cut in shortening until
  • crumbly. Gradually add water, tossing with a fork until dough forms
  • a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
  • Meanwhile, in a large saucepan, combine cherries and sugar. Mash
  • slightly; let stand for 15-20 minutes. Stir in cornstarch until
  • blended. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Remove from the heat; stir in cinnamon.
  • Cool.

2 of 2

Cherry Turnovers (continued)

Directions (continued)

  • Divide dough into eight portions. On a lightly floured surface, roll
  • out each portion into a 5-in. circle. Place about 3 tablespoons
  • cherry mixture on one side of each circle; fold dough over filling.
  • Press edges with a fork to seal. Prick tops with a fork.
  • Place on a greased baking sheet. Bake at 375° for 30-35 minutes
  • or until golden brown. Meanwhile, in a small bowl, combine the
  • confectioner's sugar, vanilla and enough milk to achieve desired
  • consistency. Drizzle over warm turnovers. Serve warm.
  • Yield: 8 servings.
Nutritional Facts: 1 turnover equals 454 calories, 19 g fat (5 g saturated fat), trace cholesterol, 298 mg sodium, 66 g carbohydrate, 2 g fiber, 5 g protein.