I made these turnovers last weekend.I brought a package of puff pasty sheet to make some spicy puffs that is so popular in Kerala. Indian bakery puffs is a spice version of turnovers with meat,vegetable or egg filling.Some people have a sweet tooth, so blame mine for this sudden change of mind. But I am glad I tried this. I made the cherry filling and mixed a little cornstarch. Berries have high water content, so adding starch will help to thicken up the filling, so that it does not burst out of the pastry.Of course some of the filling might find its way out,you can avoid this by making slits on the top for the steam to vent.
If you like me have an anxiety of making puff pastry dough, then store
brought one is a perfect time saver. With my package I made eight turnovers.You can freeze the extras and warm
them up as needed. This is super yum and definitely worth a try.
Puff Pastry sheet- 1 box
Cherry pitted- 2 cup
Sugar- 1/2 cup
Butter – 1 tsp
Water- 1/4 cup
Lemon juice-1/2 lemon
Lemon zest- 1/2 tsp
Almond extract a few drops (optional)
Egg white- 1
To make the filling-In a non stick pan add pitted cherries, butter, sugar, lemon zest and corn starch. Mix and coat well. Add 1/4 cup water,almond extract and lemon juice and cook this over medium high heat. Allow it to boil and simmer for five minutes until the cherry filling is thickened and the fruit is tender. Allow this to cool down completely.
Thaw the puff pastry as per package instructions. Cut into equal sized squares. Spoon in the filling mixture. Brush the edges of the pasty with egg wash.Fold the dough over the filling half diagonally to form a triangle and seal the edges.You can also use a fork to press and seal. Transfer to baking sheets, brush the top with egg wash. Bake in 350 degree F oven for 20-25 minutes or till it turns golden brown.Allow it to cool down before serving.
Hope you will all enjoy!