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Cherry Turnovers Recipe
|Frozen puff pastry||1 Pound, thawed (1 Box)|
|Frozen cherries||12 Ounce (1 Bag)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 3143 Calories from Fat 1559
% Daily Value*
Total Fat 173 g266.6%
Saturated Fat 43.8 g219.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1130.6 mg47.1%
Total Carbohydrates 355 g118.5%
Dietary Fiber 15.4 g61.5%
Sugars 104.5 g
Protein 40 g80.5%
Vitamin A 0.2% Vitamin C 11.5%
Calcium 5.4% Iron 76.2%
*Based on a 2000 Calorie diet
On a lightly floured surface, roll out each sheet of dough, still folded,into a rectangle about 10 x 14 inches.
Cut each rectangle into quarters to form 8 small rectangles.
Combine cherries, flour, sugar and lemon juice.
Toss to coat.
Mound cherry mixture on one side of the rectangle, leaving a 1/2 inch border.
Lightly brush border with water and fold other side of pastry over cherry mixture and press edges firmly to seal.
Using a fork, crimp the edges.
Transfer turnovers to a baking sheet.
Cut 3 slits in the top of each turnover.
Brush tops with an egg wash and sprinkle with sugar.
Bake for 30-40 minutes until turnovers are golden and puffed.