So easy a caveman can do cherry turnovers
Today is national cherry turnover day; this is a recipe that could not be any simpler. You can spend the whole day or use this three ingredient recipe to turn out fresh, piping hot cherry turnovers. This is a true North Carolina staple that can be served for breakfast, snack or dessert. What a great recipe to make with your kids while they are still off school and enjoying the North Carolina Summer. For something a little healthier try this recipe from Healthy flavors.comwww.healthyflavors.com. Right now cherries are on sale at most of your local North Carolina grocers such as; Harris Teeter www.harristeeter.com, Food Lion www.foodlion.com and Kroger’s www.kroger.com.
Simple Cherry Turnover
- 1 box (15 oz) refrigerated ready-to-bake pie crusts, at room temperature, unfolded
- White from 1 large egg, slightly beaten
- 1 can (21 oz) cherry pie filling
1. Position racks to divide oven in thirds. Heat oven to 375°F, coat 2 baking sheets with nonstick spray.
2. Cut each crust in quarters. Brush all edges with egg white. Put 1⁄4 cup cherries slightly to one side of each wedge. Fold other side over filling; seal edges with tines of a fork. Put on baking sheets. Brush with egg white; sprinkle with sugar, if desired. Cut 3 slits in top of each.
3. Bake 20 to 25 minutes or until golden (edges may open a little). Immediately transfer to a wire rack to cool. Serve warm or at room temperature.
Healthy Phyllo Cherry Turnovers
- 1 pound frozen (thawed) or fresh pitted cherries
- ¾ cup sugar
- ⅓ cup cornstarch
- 2 tablespoons lemon juice
- 24 (9×14-inch) sheets of phyllo dough
- Nonstick spray
- Preheat oven to 400°F.
- Place cherries, sugar, cornstarch, and lemon juice in a heavy-bottomed medium-sized saucepan: heat on medium until cherries begin to release their liquid.
- Bring to a boil, stirring constantly. Reduce to a simmer and cook until cherry mixture has thickened.
- Line a large cookie sheet with parchment paper or a silicone mat. Stack phyllo dough sheets on a piece of waxed paper or plastic wrap. Cover dough with plastic wrap topped with a damp cloth to prevent phyllo sheets from drying out.
- Removing 1 sheet at a time, stack 6 sheets of phyllo on the lined cookie tray, spraying cooking spray between each sheet. Cut the stack of 6 coated sheets into thirds crosswise so you have 3 long strips. In the right-hand corner of the first of the 3 strips, place one tablespoon of the Cherry Pie Filling, leaving a small border. Fold phyllo strip flag-style from right to left and place cherry triangle on cookie sheet.
- Repeat with remaining 2 strips. Uncover remaining sheets of phyllo, and repeat the process with the next six sheets, covering the rest of the sheets until ready to use. Repeat steps until all the sheets and pie filling are gone. Bake for 10 minutes.