Total TimePrep: 55 min. + chilling Bake: 30 min.
About as much work as I expected but a disappointing result. It was basically pie crust made into turnovers. Puff pastry would’ve been much better, although I didn’t have any. At the very least, some sugar should be added to the pastry to distinguish it from what you might use to make a savory turnover. I used canned cherry pie filling, because that’s what I was trying to use up.
I used the recipe for the filling portion, but used puff pastry and my family loved them.Mary Bar
Hi Sandyko,You could certainly give puff pastry a try. The pastry with these is a bit more like pie crust, so still a nice flaky crust.Good luck!Sue StetzelOnline Community Manager
I haven't made this recipe yet--but could I use puff pastry dough (rolled out a little to reduce puffing)? The cherry turnovers I buy always are in puff pastry, and I love the flaky dough.
Yes, a fair amount of work but totally worth the work for the result we obtained. For the adults, try adding Meyer's Rum or Yukon Jack liqueur in place of vanilla in the glaze. Delicious!
Not worth the work.
These were terrific! Just the right amount of sugar to use - particularly with Bing and/or overripe cherries. Delicious Summer treat!
These turnovers are worth the little bit of extra work! This is the best turnover recipe I have tried!
my family loved this i made a few changes but other then that they couldn't keep there hands off of it. It's a great dessert for all age groups
These turnovers were a bit of work, but everyone agreed they were worth it. The filling had a great flavor, and the crust was good too, though I think added a bit more water to the dough (I'm no crust expert, unfortunately.)