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Sour Cherry Turnovers

5 faves | 2 recommends
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This recipe is pretty tasty, but . . . 2 things that will ensure your success: 1. Make sure you really crimp the dough super tightly. Next time I may even fold the edges over and then crimp (I had caramelized READ: BURNED, lemon filling oozing out of the sides) and 2. There is no way they take 40 minutes to bake. 20 minutes and they will be done. I can't even imagine the burned mess they would be after 40. Ugh.
Leslie Bridle   •  21 Jul   •  Report
Took some time to make but was worth it! I made the left over cooked cherry juice into syrup for the ice cream on the sode
Ashley Powers   •  10 Jun   •  Report
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2 cups pitted sour cherries (10 ounces), fresh or thawed frozen (see Note)

1 tablespoon cornstarch

1/4 cup plus 2 tablespoons granulated sugar

2 tablespoons fresh lemon juice

1 1/2 teaspoons finely grated lemon zest

1/2 teaspoon pure vanilla extract


4 tablespoons unsalted butter, softened

3/4 cup confectioners’ sugar

1 large egg

2 tablespoons all-purpose flour, plus more for rolling

1 1/4 pounds all-butter puff pastry

1 egg yolk mixed with 1 tablespoon water

Pearl sugar or granulated sugar, for sprinkling

vanilla ice cream, for serving

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