Cherry Turnovers

4 Comments

I hear from a lot of people that they don’t like to bake.

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Many complain that it’s too labor intensive, or they’re single or there’s only two of them left at home and much of their baked goods go to waste.

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Or, it’s too calorie dense.

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I can’t help you with your calorie worries, other than to tell you that life’s way, way, too short not to indulge in an extra special treat now and then. Especially pastries!

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But, I can tell you that if you want to learn to love baking, preparation is key, especially when baking things that require a crust.

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I try to keep a batch of pie dough in my freezer at all times. That way, when the mood strikes, we have unannounced company, or a birthday dinner is coming up like last night, all I have to do is thaw it and roll it out.

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For me, making the dough and baking with it at the same time, seems labor intensive.

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Plus, most doughs require refrigeration prior to use anyway.

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With the dough made ahead of time, whipping up an impressive dessert or even a chicken pot pie, or quiche, with little notice is pretty darn easy.

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If there’s only one or two of you at your home and you think these aren’t going to get eaten in time, these pastries freeze very well. You can also cut the recipe in half, or even quarter it. I wrap each one in a freezer bag and then layer them in a larger freezer bag. Simply take out however many individual servings you plan on eating and allow them to thaw before serving.

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 Cherry Turnovers

~ Makes 14 Turnovers~

*Preheat oven to 35o degrees

1 Recipe of my Gluten Free & Dairy Free Pie Dough

3 – 14.5 oz cans of Tart Cherries, drained well

1/2 Cup of Coconut Sugar

3 Tablespoons of Mama’s All Purpose Almond Flour, plus more for rolling

1 teaspoon of Pure Almond Extract

About 4 Cups of Confectioners Sugar

About 1/4 Cup of Dairy Free Butter

2 teaspoons of Pure Almond Extract

Water to thin out frosting

Remove dough discs from freezer and allow to thaw on counter for about 30 minutes. If you’re making the dough the same day you’re making the turnovers, refrigerate the dough for two hours before rolling. Place a large sieve over a large bowl and drain all the cherries while lining two baking sheets with parchment, preparing your rolling surface, and preheating the oven.

Move the drained cherries to a large bowl and add the sugar, flour, and 1 teaspoon of almond extract. Toss carefully to combine thoroughly. Set aside. Roll dough out one disc at a time and cut into rounds. Place rounds on baking sheets. Continue to roll out dough until you have enough rounds to top the turnovers. Once the rounds are on the sheets, pat each one out a little bit with your fingers.

Place a large spoonful of the cherry mixture in the middle of each round on the baking sheets. With a spoon, drizzle a small amount of cherry juice around all of the edges. Roll each top out a little more after cutting and cover the cherries. Press down into the cherry juice on the bottoms, and crimp edges (I used the handle end of a fork). Poke each top once or twice with fork tines.

Bake for 35 minutes. Move to cooling racks and let rest for 30 minutes before frosting.

For the frosting:

Melt the butter, add the powdered sugar and almond extract. Whisk until combined adding a little water at a time to make a thick drizzling consistency. Drizzle over the tops of each turnover, allow to set before serving.

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Happy 49th to my hubby. xoxo

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4 thoughts on “Cherry Turnovers

  1. Pingback: 50 Of My Fall Favorites | gluten free zen

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