Cherry Turnovers

 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.