Even when I do use canned fruit, I use Comstock More Fruit Pie Filling and remove much of the syrup through a colander.Īny pie crust recipe or ready-made crust can be used in place of the butter crust. However, a butter crust has superior flavor and avoids the trans-fats of shortening used in most pie crust recipes and store-bought varieties.īutter crusts are a little more delicate to work with during the summer, requiring some refrigerator time to maintain its workability, but the extra effort is well worth it.įor a gluten-free alternative, check out our Oat Flour Pie Crust too.

See our disclosure policy for more information.īy using less sugar and water in the recipe, you end up with more fruit and less filler. Puff Pastry Squares, Whole Wheat, 5 x 5, 2.22 oz, 108 squares, 15 lb, 114-192W. When you make a fruit filling at home you have more control over the consistency and sugar content. Fruit ripened on the tree requires less sugary syrup. Whole Foods Market, Pastry Turnover Cherry 4 Count, 12.8 Ounce Brownies Cherry. I am not opposed to using canned fruit for cherry turnovers, especially if I do not have the time to pit, peel, or prepare fresh fruits. However, when I get the chance to have cherries picked at their peak, that is an easy “yes” regardless of the extra prep. Croissant Butter Mini 12 Count Cherry Turnover Pastry Cherry Turnover Pastry. Our friends gave us cherries from their tree a few days ago, inspiring this delicious recipe. Fresh, local produce is the highlight of summer for me-I love the idea of food that is only hours from the vine. Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk icing.These Fresh Cherry Turnovers are a real treat made with fresh cherries in their own sweet juices folded into a flaky pie crust. Repeat until all the squares are used.įor a shiny crust, brush each turnover with the egg and water glaze, if desired.īake the turnovers for 25 to 30 minutes, until they're golden brown. Press the edges to seal (or use a fork), and transfer the pastry to a parchment-lined baking sheet. Use a pastry brush to lightly wet two adjoining edges of each square, and fold the dough over the filling to make a triangle. Place 2 tablespoons of the apple filling on each square. Trimming the edges will give you a neater look and a higher-rising pastry.Ĭut the dough into eight 4' squares. Use a sharp knife or pizza wheel to trim 1/2' off the outside edges, leaving a rectangle 8' x 16'. Unwrap the dough and roll it into a long rectangle, 9' wide x 17' long. To make the filling: Stir together all the filling ingredients. Pat the dough into a rectangle, wrap it in plastic wrap or waxed paper, and chill for 30 minutes.

When you can squeeze the dough gently and it holds together, scoop it out onto a piece of parchment or waxed paper and fold it over on itself three or four times to build flaky layers. Stir in enough remaining flour to form a soft dough. Work in the butter until the mixture forms coarse crumbs.ĭrizzle water onto the mixture while fluffing it with a fork. In a large bowl, combine butter, honey, egg, whole wheat flour, oats, salt, yeast mixture and 1 cup all-purpose flour beat on medium speed until smooth. To make the pastry: In a medium bowl, whisk together the flours and salt.

Whole weat cherry turnover pastry