Fresh Cherry Turnovers

Fresh cherries make all the difference in these fantastic pastries. The end result is well worth the time and effort that goes into pitting the fruit!

Serves: 12Hands-on: 40 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1 ½ packages (17.3 oz.) vegan puff pastry, thawed
  • 3 lbs. fresh cherries, pitted
  • 1½ cup sugar
  • 6 Tbsp. orange juice
  • 6 Tbsp. cornstarch
  • 3 Tbsp. vegan margarine
  • 6 Tbsp. soymilk
  • 1½ Tbsp. olive oil
  • ½ cup turbinado raw sugar

Directions

  • Preheat oven to 400°F. On a lightly floured board, gently roll 1 sheet of puff pastry into a 10" × 10" square. Cut in half and then in half again, to make 4 equal squares. Repeat with the other two pastry sheets. Refrigerate until ready to fill.
  • In a large saucepan, bring cherries, sugar, orange juice, and cornstarch to a boil over medium heat, stirring constantly. Turn heat to low and continue to cook until thickened, about 5 minutes. Stir in the margarine and remove from the heat. Cool for 15–20 minutes. Place about 2 tablespoons of filling into the center of each pastry square. Whisk soymilk and olive oil together until blended.
  • Brush the edges of each pastry with the soymilk mixture. Take one corner of each pastry and fold over to the opposite corner, forming a triangle. Crimp the edges together with the tines of a fork. Brush the top of each pastry with the soymilk mixture and sprinkle with 1–2 teaspoons of raw sugar on the top. Place on a parchment-lined baking sheet and bake until puffy and golden brown, about 20 minutes. Transfer to wire racks to cool. Serve warm or at room temperature.

Recipe Information

Serves: 12

Ingredients

  • 1 ½ packages (17.3 oz.) vegan puff pastry, thawed
  • 3 lbs. fresh cherries, pitted
  • 1½ cup sugar
  • 6 Tbsp. orange juice
  • 6 Tbsp. cornstarch
  • 3 Tbsp. vegan margarine
  • 6 Tbsp. soymilk
  • 1½ Tbsp. olive oil
  • ½ cup turbinado raw sugar

Directions

  • Preheat oven to 400°F. On a lightly floured board, gently roll 1 sheet of puff pastry into a 10" × 10" square. Cut in half and then in half again, to make 4 equal squares. Repeat with the other two pastry sheets. Refrigerate until ready to fill.
  • In a large saucepan, bring cherries, sugar, orange juice, and cornstarch to a boil over medium heat, stirring constantly. Turn heat to low and continue to cook until thickened, about 5 minutes. Stir in the margarine and remove from the heat. Cool for 15–20 minutes. Place about 2 tablespoons of filling into the center of each pastry square. Whisk soymilk and olive oil together until blended.
  • Brush the edges of each pastry with the soymilk mixture. Take one corner of each pastry and fold over to the opposite corner, forming a triangle. Crimp the edges together with the tines of a fork. Brush the top of each pastry with the soymilk mixture and sprinkle with 1–2 teaspoons of raw sugar on the top. Place on a parchment-lined baking sheet and bake until puffy and golden brown, about 20 minutes. Transfer to wire racks to cool. Serve warm or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat19g
Saturated Fat9g
Cholesterol0mg
Sodium250mg
Total Carbohydrate71g
Dietary Fiber3g
Sugars42g
Protein5g