Rainier Cherry Turnovers

  

I love cherries. I particularly love Rainier cherries. Truth be told, I could eat my weight in them. Besides, just eating them as is, this season I decided that I was going to do something different. I decided that I was going to cook them down and turn them into a filling for a cherry turnover. This worked spectacularly. I made enough filling to make eight turnovers (two sheets of puff pastry), but instead just decided to make four and save the rest of the filling to warm and pour over vanilla ice cream. I am in cherry heaven!

Rainier Cherry Turnovers

Turnovers:

1 lb. Melissa’s Rainier cherries, rinsed and pitted

¼ c. sugar

1 T. cornstarch

1 T. unsalted butter

Pinch of salt

1 pkg. puff pastry (2 sheets)

  Egg Wash:

 1 large egg

1 T. water

Glaze:

¾ c. powdered sugar

1-2 T. milk

 Place cherries, sugar, and salt into a medium saucepan and cook over medium-high heat for 6-8 minutes, mashing down cherries as they begin to soften. (I used an avocado masher.) Stir in cornstarch, and cook over medium heat until thick. Remove from heat and stir in butter; set aside.

Place a Silpat or parchment paper onto a large baking sheet. Lay the puff pastry sheet(s) on top of the Silpat or parchment paper and, using a pizza cutter, cut each sheet pastry into 4 squares.  Place approximately 2 tablespoons of filling into the center of each square (I used a cookie scoop for this).

Whisk together egg and water to make egg wash, and brush each edge so that it will form a nice seal. Fold the pastries over, corner to corner, to form a triangle, and use a fork to press the edges closed.

 Brush the remaining egg wash on top of the turnovers.

Bake 375°F for 20-25 minutes until puffed and golden. Leave on the baking sheet for about five minutes, and then remove to a wire rack to cool.

 Make glaze by combining powdered sugar and milk, whisking until smooth. Drizzle glaze over turnovers. Serve immediately.

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