Dried Cherry Turnovers

Dried Cherry Turnovers Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Dried Cherry Turnovers are a delicious and flaky pastry filled with sweet and tangy dried cherries. These turnovers are perfect for breakfast, brunch, or dessert and are sure to impress your family and friends.

History

Turnovers have been a popular pastry for centuries, with variations found in many different cultures around the world. The combination of a flaky pastry crust and a sweet filling has been a favorite among pastry lovers for generations.

Ingredients

2.5 cups unbleached all-purpose flour
1 tsp salt
0.75 cup (1.5 sticks) chilled butter, cut into small pieces
8 oz (227 g) low-fat sour cream
2.25 cups dried cherries
1 cup ruby port
1 stick cinnamon
3 tbsp brown sugar
1.5 tbsp grated orange zest

How to prepare

In a medium bowl, combine flour and salt. Cut butter into the flour. Add sour cream and gently mix with a fork until moistened. Turn onto a lightly floured surface and knead to form dough. Do not overwork.
Divide the dough into 6 even pieces. Roll each piece into a ball. Place each ball on a piece of plastic wrap; cover and flatten into a 5-inch disk. Refrigerate for 30 minutes.
Unwrap one piece of dough. Roll it between pieces of plastic wrap into an 8-inch circle. Repeat with the remaining balls. Cover and refrigerate for 1 to 2 hours.
Meanwhile, in a saucepan, combine cherries, port, cinnamon, and brown sugar. Bring to a simmer, then remove from heat, cover, and let sit for 20 minutes. Remove the cinnamon stick and drain the cherries.
Preheat the oven to 350°F (177°C). Generously flour a work surface. Cut 3-inch rounds from each disk. Place 1 tbsp of cherries and a pinch of orange zest on each round. Fold the dough in half and seal the edges with a fork. Repeat with the remaining pastry and filling, making 28 to 30 turnovers.
Bake until golden brown, about 35 to 45 minutes.

Variations

Try using different dried fruits like apricots or cranberries in place of the cherries.
Add a sprinkle of chopped nuts like almonds or pecans to the filling for added crunch.

Cooking Tips & Tricks

Be sure not to overwork the dough when making the pastry. Overworking the dough can result in a tough and dense pastry.

- Refrigerating the dough before rolling it out helps to relax the gluten in the flour, resulting in a more tender pastry.

- Make sure to seal the edges of the turnovers well to prevent the filling from leaking out during baking.

Serving Suggestions

Dried Cherry Turnovers are best served warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Cooking Techniques

The key to making flaky turnovers is to handle the dough as little as possible and to keep it cold throughout the process. Refrigerating the dough before rolling it out helps to achieve a tender and flaky pastry.

Ingredient Substitutions

If you don't have ruby port on hand, you can substitute with red wine or apple juice. You can also use regular sugar in place of brown sugar in the filling.

Make Ahead Tips

You can prepare the turnovers up to the point of baking and refrigerate them for up to 24 hours before baking. This is a great make-ahead option for entertaining.

Presentation Ideas

Serve the turnovers on a platter with a sprinkle of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Dried Cherry Turnovers pair well with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftover turnovers in an airtight container at room temperature for up to 2 days. To reheat, place the turnovers in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Dried Cherry Turnovers contains approximately 250 calories.

Carbohydrates

Each serving of Dried Cherry Turnovers contains approximately 35 grams of carbohydrates.

Fats

Each serving of Dried Cherry Turnovers contains approximately 12 grams of fat.

Proteins

Each serving of Dried Cherry Turnovers contains approximately 3 grams of protein.

Vitamins and minerals

Dried cherries are a good source of vitamins A and C, as well as minerals like potassium and iron.

Alergens

This recipe contains dairy (butter and sour cream) and wheat (flour), which may be allergens for some individuals.

Summary

Dried Cherry Turnovers are a delicious treat that is relatively low in protein but higher in carbohydrates and fats. They are a great option for a special occasion or as a sweet indulgence.

Summary

Dried Cherry Turnovers are a delicious and flaky pastry filled with sweet and tangy dried cherries. This recipe is perfect for a special occasion or as a sweet treat for breakfast or dessert. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, and I was visiting my dear friend, Margaret, at her cozy little cottage in the countryside. Margaret was a wonderful cook, and she had always been generous with sharing her recipes with me. On this particular day, as we sat in her sunlit kitchen sipping tea and catching up on each other's lives, Margaret suddenly remembered a recipe she had been meaning to share with me.

"Have you ever tried making dried cherry turnovers, my dear?" she asked, her eyes twinkling with excitement.

I shook my head, intrigued. "No, I haven't. But it sounds absolutely delicious. Do you have a recipe for it?"

Margaret smiled warmly and nodded. "I do, indeed. In fact, it's a recipe that I learned from my own grandmother many years ago. It's a family favorite, and I would be delighted to pass it on to you."

I could hardly contain my excitement as Margaret rummaged through her recipe box and pulled out a faded, yellowed index card. On it, written in elegant cursive, were the ingredients and instructions for making dried cherry turnovers. I eagerly copied down the recipe in my own notebook, thanking Margaret profusely for her generosity.

As I made my way home that day, the scent of ripe cherries and flaky pastry filling the car, I couldn't wait to try out the recipe for myself. I spent the rest of the afternoon gathering the ingredients and preparing the turnovers, following Margaret's instructions to the letter. The result was a batch of golden, crispy pastries filled with sweet, tangy cherry goodness. They were absolutely delicious, and I knew that this recipe would become a treasured favorite in my own collection.

Over the years, I have made dried cherry turnovers countless times, each batch bringing back fond memories of that fateful day at Margaret's cottage. I have shared the recipe with friends and family, passing on the tradition of this beloved treat to the next generation. And each time I make a batch of turnovers, I am reminded of the power of sharing recipes and the joy that comes from creating something delicious to share with others.

The key to making the perfect dried cherry turnover lies in the quality of the ingredients and the care taken in preparing the pastry. The cherries should be plump and juicy, bursting with flavor. The pastry should be light and flaky, the perfect vehicle for the sweet, tart filling. And of course, a sprinkle of sugar on top adds just the right amount of sweetness to finish off the turnovers.

As I sit in my own kitchen now, surrounded by the comforting aromas of baking pastries and simmering cherries, I am grateful for the gift of this recipe and the memories it holds. It is a reminder of the simple pleasures of cooking and sharing food with loved ones, a tradition that has been passed down through generations. And as I take a bite of a freshly baked cherry turnover, I am filled with a sense of warmth and contentment, knowing that this recipe will always hold a special place in my heart.