I had a wonderful birthday this year. I’m a Sagittarius. Being an Australian summer baby, it’s great to have cherries and berries in season for my celebration. This year I scored a wonderful array of cherries. I bought one batch from Torry Hill Orchards, at the Capital Region Farmers Market, to top my birthday cake. Then I was lucky enough to get a tub of home grown cherries for my birthday, as well as a lovely little box of the famous cherries from Young! I had to do something special with them all, and decided to make cherry turnovers. A little Careme pastry is always handy to have in the freezer for just such occasions. I used the all butter puff for this recipe. I really would recommend using a good quality pastry, it makes all the difference.
These make a great afternoon tea treat and would be a great addition to a summer picnic. I was leaving town directly, and donated these sweeties to my Dad. I hope you like them!
|1||packet||Careme Traditional all butter puff pastry|
|additional vanilla sugar, for sprinkling|
Preheat the oven to 180oC.
To pit the cherries, discard the stalks then run a sharp knife around the fruit, cutting all the way to the stone. Place the cherry flat on the chopping board and squish it with the flat of your knife. Pull the stone away and place the two cherry halves in a bowl. Repeat to pit all your cherries. Of course, you could use a cherry pitter if you have one, but I don’t.
Place the sugar and cornflour in the bowl with the cherry halves and mix thoroughly.
Unroll the puff pastry and cut into four squares.
Divide the cherry mixture evenly between the pastry squares, arranging it roughly in a diagonal line down the middle of the square. Don’t let the cherries or their liquid touch the edges of the pastry.
Brush the edges of the pastry squares with a little beaten egg, and crimp them well, to thoroughly seal in the cherry juices during cooking.
Brush a little more egg atop the turnovers and sprinkle liberally with vanilla sugar.
Transfer the turnovers to a lined baking tray and pierce three holes in the middle top of each to allow steam to escape during cooking.
Bake at 180oC for 30 minutes or until golden and crisp all over. Sprinkle with a little more vanilla sugar and transfer to a wire rack to cool.
Serve still warm (but not hot) from the oven, or at room temperature.