Sweet and tart cherry filling inside a fluffy puff pastry covered in a rich vanilla frosting. Uh, yes please! This recipe is easy to prepare and ready to eat in minutes right out of the oven.
Preparation:
To cook:
Level: Easy
Ingredients
- 10 whole Puff pastry squares
- 12 ounces, weight Frozen pitted cherries
- ¼ cups Sugar
- ½ whole Orange, Zest And Juice
- ¼ cups Water
- 2 tablespoons Cornstarch
- FOR THE GLAZE:
- ¾ cups Granulated sugar
- ½ teaspoon Vanilla extract
- 1 tbsp Water
Preparation
Take the puff pastry out of the freezer at first. Preheat the oven to 350ºF. Prepare a baking sheet with parchment paper.
In a skillet over medium heat, add frozen cherries (I like to use dark cherries, but either will work), sugar, orange zest, then orange juice.
In a separate dish, whisk water and cornstarch to create a mush. Add to cherries. Heat the mixture, stirring frequently, until thickened. Then gently press all the cherries with a potato masher to break them up and extract all the juice. Continue to cook and stir until the cherries are surrounded by a thick sauce that matches their dark red color. Remove from the heat and set aside until it reaches room temperature.
To fill the dough, lay them carefully at an angle in front of you so that they look like diamonds. Add 1 ½ to 2 tablespoons of cherry filling in the center. Dampen your finger and run it along the edges of the square of dough. Bring the corner closest to you and the one furthest from you closer together; hurry. Now press along both open edges, pinching the dough. Gently move the turnover on the plate. Repeat for the remaining slippers.
Bake the turnovers for 25 to 30 minutes at 350ºF. They will not brown. You are looking for a light, flaky and well-inflated dough. There should be a blonde tint on top, not the harsh yellow tint. Note: if you want a golden brown top, brush each with a little beaten egg before baking.
Once the cherry turnovers are out of the oven, let cool for 10 minutes. Meanwhile, whisk together the icing ingredients. It should be thick and sticky, but still drizzle when you lift the whisk. If not, add a few drops of water and whisk again.
Place all the icing in a piping bag without a tip. Cut the end of the bag a little to let the icing pipe stick out. (If you prefer, you can simply drizzle the frosting with the whisk or a spoon.) Drizzle the desired amount of frosting onto each of the turnovers and serve warm and chilled!
