The exact origin of the cherry turnover is not well-documented, but turnovers as a concept can be traced back to medieval times in Europe. During this period, cooks used pastries to encase various fillings, including meats, fruits, and vegetables, as a way to preserve them. The turnovers as we know them likely evolved from these early filled pastries.
Cherries have been enjoyed since ancient times, and as culinary techniques developed, cooks began incorporating them into pastries. The combination of cherries and pastry dough could have naturally led to the creation of the cherry turnover. These turnovers gained popularity in Europe, with various countries adding their own twists to the recipe.
In the 19th and 20th centuries, as baking methods improved and ingredients became more accessible, turnovers became even more widespread. The advent of commercially produced pastry dough further contributed to their popularity, making it easier for people to create turnovers at home.
Cherry turnovers, specifically, gained traction as a delightful dessert or snack featuring a flaky crust and a sweet cherry filling. They’ve become a staple in many bakeries and cafes around the world, enjoyed by people as a comforting treat. While the exact timeline and details of the cherry turnover’s history may be somewhat elusive, it’s clear that this delicious pastry has a long and diverse culinary heritage.
Here’s a basic cherry turnover recipe:
Ingredients:
- 1 package (17.3 ounces) puff pastry sheets (thawed if frozen)
- 1 ½ cups cherries, pitted and halved (fresh or frozen)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to the temperature indicated on the puff pastry package (usually around 375°F or 190°C).
- In a medium saucepan, combine the cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture has thickened and the cherries are softened. This usually takes about 5-7 minutes. Remove from heat and let the cherry filling cool.
- Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet into squares, approximately 5×5 inches.
- Place a spoonful of the cherry filling onto the center of each pastry square. Be careful not to overfill, as it might be difficult to seal the turnovers.
- Fold the pastry diagonally over the filling to create a triangle. Use a fork to press the edges together, sealing the turnover. You can also crimp the edges with your fingers for a decorative touch.
- Beat the egg and brush it lightly over the tops of the turnovers. This will give them a golden brown and glossy finish when baked.
- Place the turnovers on a baking sheet lined with parchment paper, leaving some space between them to allow for expansion.
- Bake in the preheated oven for about 15-20 minutes, or until the turnovers are puffed up and golden brown.
- Once baked, remove the turnovers from the oven and allow them to cool slightly on a wire rack.
- If desired, dust the turnovers with powdered sugar before serving.
Enjoy your homemade cherry turnovers! Feel free to get creative by adding a drizzle of icing, a sprinkle of chopped nuts, or even a scoop of vanilla ice cream on the side.
Here’s an elevated gourmet cherry turnover recipe that incorporates some extra flair:
Ingredients: Cherry Filling:
- 2 cups fresh cherries, pitted and halved
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon cornstarch
Pastry:
- 1 package (17.3 ounces) high-quality puff pastry sheets, thawed if frozen
- 1 egg, beaten (for egg wash)
Almond Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or cream
- 1/4 teaspoon almond extract
Optional Garnish:
- Sliced almonds
- Edible rose petals
Instructions:
- Preheat your oven to the temperature indicated on the puff pastry package (usually around 375°F or 190°C).
- In a saucepan, combine the cherries, granulated sugar, lemon juice, vanilla extract, almond extract (if using), and cornstarch. Cook over medium heat, stirring gently, until the cherries release their juices and the mixture thickens. This takes about 7-10 minutes. Remove from heat and let it cool.
- Roll out the puff pastry on a lightly floured surface and cut it into 4-6 squares, depending on your desired turnover size.
- Spoon a generous amount of the cherry filling onto the center of each pastry square.
- Fold the pastry over the filling to create a triangle shape. Use a fork to crimp and seal the edges, creating a decorative pattern.
- Brush the turnovers with the beaten egg for a shiny golden finish.
- Place the turnovers on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until they are beautifully golden and puffed up.
- While the turnovers are baking, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, milk or cream, and almond extract until you achieve a smooth, pourable consistency.
- Once the turnovers are out of the oven, let them cool slightly on a wire rack.
- Drizzle the almond glaze over the warm turnovers. Sprinkle sliced almonds and edible rose petals on top for an elegant touch.
- Serve the gourmet cherry turnovers as a delightful dessert. They pair wonderfully with a dollop of whipped cream or a scoop of gourmet vanilla bean ice cream.
This gourmet cherry turnover recipe adds depth of flavor with the almond extract and almond glaze, creating a sophisticated and indulgent treat.
