Ingredients
The following ingredients have 4 Servings
- 1 pound fresh Bing cherries, rinsed and pitted
- 1/4 cup orange juice
- 1/4 cup granulated sugar
- 2-3 tsp. cornstarch
- 2 tsp. water
- 1 sheet puff pastry, thawed
- 1 large egg
- 1 Tbsp. water
- 2 tsp. milk or cream
- 1-2 Tbsp. granulated or raw sugar
Instruction
- Place the cherries, juice and sugar into a heavy-bottomed pot and heat over medium. Simmer for about 10 minutes, or until the cherries soften slightly.
- Mix the cornstarch and 2 tsp. of water together in a small bowl. Once the compote has cooked, add the cornstarch a bit at a time while stirring. Simmer for 1 minute.
- Preheat your oven to 425° F.
- Using a sharp knife, cut the puff pastry into 4 squares.
- In a small bowl, beat the egg and 1 Tbsp. water until smooth. Using a pastry brush apply the egg wash around the perimeter of the square.
- Place about a tablespoon of the compote into the center.
- Fold the dough over to create a triangle and match up the tips. Press gently to seal. Use a fork to press the seams together. Place the turnovers onto a lined tray and chill in the refrigerator for 10 minutes.
- Once the turnovers are cold, mix the milk or cream with the remaining egg wash. Brush the top and sides of the turnovers with the egg wash. With a sharp knife, make 1 or 2 small openings on the top of each turnover. Sprinkle with a bit of sugar.
- Bake for 15 minutes, or until golden brown. Once done, transfer to a cooling rack. Let cool before serving.
- Enjoy!
