Freshly Baked Turnovers With Cherry Jelly Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
30 minutes
Servings:
8 Turnovers
Ingredients
  • 1 cup tart cherry juice
  • 3 ounces pectin
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 8 puff pastry squares, thawed
  • 1 tablespoon turbinado sugar
Directions
  1. In a small saucepan, mix together the cherry juice and pectin. Bring to a boil for 1 minute.
  2. Add the sugar to the pan and bring back to a boil. Boil for 1–2 minutes, stirring continuously.
  3. Pour the jelly into a jar, cover, and refrigerate until the jelly has set (which could take anywhere from 4–48 hours).
  4. Once the jelly has set, preheat the oven to 400 F.
  5. Whisk together the egg and 1 tablespoon water in a small bowl. Set aside.
  6. Sprinkle the flour onto a clean surface and place the puff pastry squares on top of the flour.
  7. Place 1 tablespoon jelly on each puff pastry square.
  8. Brush two of the edges of each pastry square with egg wash.
  9. Fold the pastry in half to form a triangle. Use a fork to crimp the edges to form a seal.
  10. Cut 2–3 small slits in the top of each turnover with a paring knife.
  11. Line a baking sheet with parchment paper.
  12. Place the turnovers on the baking sheet. Brush the tops of each turnover with the egg wash.
  13. Sprinkle turbinado sugar over each turnover.
  14. Bake in the preheated oven for 20–23 minutes, until they are golden brown.
  15. Let the pastries cool for at least 10 minutes before serving.