To All The Boys I've Loved Before [Baking Part 2]: Lara Jean's Cherry Turnovers
Woah woah woah, cherry turnovers? You know we had to make LJ’s cherry turnovers! ???? Part II of our baking series. You can’t go wrong with a delicious cherry turnover recipe. YES! We're making our own butter crust. No store bought! And yes! a homemade cherry filling. It's worth it! :)
If you’re not a huge fan of cherry desserts, our recipe will definitely make you love it. And we’re not kidding! It's perfect! Hope you enjoy our take on it.
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INGREDIENTS
---CRUST---
Makes 6-8 turnovers
WE RECOMMEND USING A SCALE FOR ACCURACY/CONSISTENCY
11oz all purpose flour
1 ½ tsp salt (we used pink Himalayan salt)
2 tsp sugar
8oz unsalted cold butter [cut into small cubes] (2 sticks)
3.5 oz cold water
In a bowl, add in the flour, salt, sugar, and cold cubed butter. With a stainless steel bladed dough blender, break apart the butter into the flour. Press and mix until your flour mixture reaches small crumb consistency. There should still be chunks of butter but not too big*. Then add in the cold water and mix well until the flour is hydrated. Transfer to your work board and knead just until the dough forms a ball. Make sure not to overwork the dough or else you will get a tough crust. Then wrap it in plastic wrap and store in the fridge for at least 30 minutes to 1 hour. After it has rested in the fridge, transfer back onto your floured board and roll it out to about 1/8 inch thick. If you want precise rectangles, use a ruler to help you cut. We were able to get 12 individual rectangles which makes 6 turnovers. Save the leftover scraps and re-roll to make more.
*Little chunks of butter will create flakes in the crust which is what you want. Buttery flakiness goodness :)
---CHERRY FILLING---
12oz (2 cups) pitted dark sweet cherries [we used frozen, make sure to thaw before using)
1/2 cup granulated sugar
1 tablespoons lemon juice
2 tbsp cornstarch
½ tsp vanilla extract
In a pot, add in the thawed cherries, sugar, lemon juice, and cornstarch. Mix well until the cornstarch has dissolved. Then turn on the heat and stir and cook until the cherry mixture has become thick. NOTE: Keep mixing so you don't burn the bottom! Once it has thicken, turn off the heat, add the vanilla extract, stir and LET IT COOL completely before filling.
---TO ASSEMBLE---
PREHEAT OVEN to 375'F
Add about 2 tbsp of the cherry filling onto the center of the rectangle crust (DO NOT OVERFILL). With the top crust, add egg wash to help seal it to the bottom crust. Make sure to also cut 3 slits on the top crust layer before attaching it to the bottom crust. Once you have cut the slits and egg wash the top crust, flip it over to seal it with the bottom crust. Press down the sides to seal and then with a fork, press down the sides to fully seal it. Finish with egg wash on the very top and then bake in a preheated 375' F oven for 12 minutes. After 12 minutes, reduce the oven temperature to 350'F, rotate and bake for another 12 minutes or more until the crust in nice and golden (depending on your oven, time will vary so keep an eye on it!) Let it cool for 10 minutes before consuming. Enjoy!
And yes! You can make a strawberry filling if you don't like cherries. But trust us, you don't want to mess with this one. It's GOOOOD :)
How to make CHERRY TURNOVERS FROM SCRATCH! Yes, even the pastry!
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Foolproof Recipe: The Easiest Cherry Turnovers You'll Ever Make!
In this video, we're excited to share with you a foolproof recipe for the easiest cherry turnovers you'll ever make with only 5 ingredients. Whether you're a beginner in the kitchen or an experienced baker, this recipe is guaranteed to impress!
Join us as we guide you step-by-step through the process of creating these flaky and delicious cherry turnovers. We'll show you all the tips and tricks to ensure your turnovers turn out perfectly every time.
With just a handful of simple ingredients and minimal prep time, you'll be able to whip up these delectable treats in no time. The combination of sweet cherries and buttery pastry will have your taste buds dancing with joy!
So, if you're looking for a quick and impressive dessert to satisfy your cravings, look no further. This recipe is perfect for any occasion, whether it's a family gathering, a potluck, or simply treating yourself to a delightful homemade dessert.
Don't miss out on the opportunity to learn this easy and foolproof recipe. Hit that play button and let's get started on making the most irresistible cherry turnovers you've ever tasted!
For the full printable recipe, visit:
Video Chapters:
0:00 Introduction
0:16 Preparing the puff pastry
0:53 The filling
1:24 Making the turnover
2:14 Baking
2:26 Conclusion
Ingredients:
1 package of puff pastry
1 large egg
1 tablespoon milk
1 can cherry pie filling - about 540 ml
1/4 cup of pistachios
1-2 tablespoon confectioner's sugar (for dusting)
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Easy Apple Turnover Recipe | Simple Glaze for Apple Turnovers
Homemade Apple Turnovers with a filling that tastes like Apple Pie recipe in flaky puff pastry dough. This is one of the easiest apple desserts and can even be made ahead.
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APPLE TURNOVER INGREDIENTS:
►1 lb puff pastry (2 sheets)
►1 Tbsp all-purpose flour for dusting
►1 1/4 lb Granny Smith apples (3 medium)
►1 Tbsp unsalted butter
►1/4 cup brown sugar lightly packed
►1/2 tsp ground cinnamon
►1/8 tsp salt
►1 egg+ 1 Tbsp water for egg wash
FOR THE GLAZE:
►1/2 cup powdered sugar
►1-2 Tbsp heavy whipping cream
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How to Make Homemade Turnovers (Cherry)
If you’re occu-pied searching for the perfect pastry, look no further than this easy and quick Cherry Turnover recipe that kids and adults will love. Thanks to a pre-made puff pastry crust, fresh (or frozen) cherries, and Nate’s honey, these portable pies are perfect for serving a crowd or enjoying as an after-school snack.
Ingredients
Filling-
● 2 tablespoons cornstarch
● 2 tablespoons cold water
● 3 cups cherries (fresh or frozen; don’t thaw if frozen)
● 1 teaspoon almond extract
● 2 teaspoons lemon juice
● 1 teaspoon lemon zest
● 1/4 cup honey
● ¼ teaspoon salt
● 2 sheets frozen puff pastry, set at room temperature for 10 minutes to thaw
● 2 egg yolks
● 2 tablespoons milk
Glaze-
● 4 tablespoons unsalted butter, melted
● ½ cup honey
Instructions
1. Preheat your oven to 375℉. Line 2 baking sheets with parchment paper and set aside.
2. In a small saucepan, whisk together the cornstarch and water.
3. Add in your cherries, almond extract, lemon juice, lemon zest, honey, and salt. Stir to
combine.
4. Bring to a simmer over medium heat, and stir constantly, breaking up the cherries a bit
as they cook.
5. Let the compote simmer for about 5 minutes, then remove from the heat. The mixture
will thicken slightly as it cools. Set aside to cool while you prepare your pastry dough.
6. Open up your puff pastry sheets and cut them each into 4 equal squares. Whisk together
the egg yolks and milk for an egg wash.
7. Place 2 tablespoons of cherry filling into the center of each square. Do not overfill, as
this will cause the filling to burst out of the pastry while baking.
8. Brush the edges with your egg wash, then fold in half in a triangle. Use a fork to press
the edges together to seal. Brush the tops lightly with egg wash as well.
9. Place on your parchment lined baking sheet. Bake for 18-20 minutes, or until golden and
puffed up.
10. For the glaze, whisk together your melted butter and honey. Drizzle over hot turnovers
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How to Make Cherry Turnovers
Ingredients:
1 pkg cream cheese (8oz)- softened
1 cup powdered sugar
1 egg- separated
2 tubes refrigerated crescent rolls (8oz each)
1 can cherry pie filling