Since this is such a fond memory and we’ve never had cherries at home in California, I was so happy to find them for only $1.99/lb. at my local grocery store last week. But instead of savoring them as a snack, I was envisioning a baked breakfast treat with warm Bing cherry compote…
This compote, made with a hint of orange juice, sugar and cornstarch, was a cinch to whip up. After it was wrapped in squares of puff pastry dough, popped in the oven and ready to eat, these turnovers were pure bliss in a baked good.
Only, as soon as the turnovers were baked and eaten, as were most of my leftover cherries, I realized I was almost fresh out. And now that I am fresh out, it’s time to go to the store and get some more! Only this time, they’ll be for snacking.
Bing Cherry Turnovers
Ingredients
- 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
Instructions
- 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!
Gorgeous pictures! Great recipe, too. :)
my mom loves cherries as soon as some good ones become available i’d love to make this. Wonderful pictures thanks for sharing
Mmmmm, I love cherries! I think I’ve only tried baking with fresh ones once and it was a rather unsuccessful pie years ago. These look amazing!
These look so good, I wanna eat everyone of them off the page!!! http://angiesbigloveoffood.blogspot.com/
Those look DELICIOUS, they’re almost like homemade pop-tarts :) Great job!
I have fond memories of eating bing cherries with my grandma! These look amazing.. and way too easy to make. Like I could make a batch a night and eat all of them…..and not share one!! Yum!
Cherry is my mum’s favorite fruit. It is very expensive here so it is treat when we buy it. Your compote looks so YUMMY!
Isn’t puff pastry amazing? It allows us to focus on other components of the recipe instead of dedicating all our effort to creating those buttery layers. I love bing cherries too, and this breakfast treat would be an amazing way to start the day. Thank you for sharing! I hope you are having a terrific Thursday!
The compote, warm with juicy cooked cherries, oozed out….gosh..just reading the line has already made me salivate. Looks irresistible!
Yum! I bet this would be so good on top of oatmeal for breakfast. I might just have to give that a try…
Oh how wonderful – gorgeous tah boot…I have a question for you. How do you combine photos??? HALP!
Hi Jen, Thanks for the sweet comment! To answer your question… Microsoft Paint. I open up one photo in it, stretch the canvas sideways, and paste in another photo. Done and done!
Georgia – these turnovers are gorgeous. Now that I am out of a bikini for a bit I can pack away a bunch of these babies. Gorgeous clicks too :) xo
Those look absolutely scrumptious. Love that you made it simple by using puf pastry sheets. Great photos!
Great photos! And I love bing cherries, so I know I would LOVE this!
that looks amazing and makes me think of my grandma..wonderful memories of baking with her!
These sound fantastic! I love sitting on the patio and eating cherries :) Baking with them would be an even better treat. Now I just need to find a sale as good as yours!
Food memories are wonderful, aren’t they? The turnovers look delicious!
The image of the cherry compote cooking looks so good! Are cherries in season right now? I’ll need to look for them in the markets.
These cherry turnovers in puff pastry look fantastic, Georgia. I can taste them already and could eat all four of them to myself (and not feel guilty about it!)
I am such a crazy fool for apple turnovers, I bet these cherry ones would be amazing too. What a wonderful treat.
Hope you are having a fantastic weekend.
*kisses* HH
Mmmm mmmm, cherry love! These are too scrumptious looking for words. Can’t wait to try.
I need to start baking with puff pastry…making pastry intimidates me, but I could make turnovers with the frozen dough, I’m sure! Love cherries too…this looks just so lovely!!
Oh wow! I would just die to have a taste of one of these with my coffee :) They look amazing :)
oh this look so good:) i am craving for some right now.
These are right up my alley! I love cherries and can never resist pastries so yeah – I need to try them.
For some reason your feed mysteriously stopped working in my reader. I’m glad I figured it out. I’ve got some catching up to do!