how do can i make cherry turnovers like store bought ones?

Question

does anyone have a recipe or know where i can get one? i want them to have the layers and to be really flakey like the ones you buy in the stores.

Answer 1

I think I can make this one easy for you. First buy some frozen puff pastry sheets at the grocer. Also get a can of cherry pie filling in the fruit aisle. Go home, preheat the oven to 350 and thaw the pastry dough. Roll it out a bit and cut each sheet into 4 pieces. Place about 2 tablespoons of the pie filling on half of one of the cut pastry pieces. Fold the pastry corner to corner and seal closed with a fork. Repeat with the rest of the pastry squares and bake according to the package.

Answer 2

Here you go:


Fruit Turnovers Ingredients

6 sheets Phyllo pastry
1 tbsp all purpose flour
1 Tbsp Lemon juice
¼ tsp Salt
¼ cup Sugar

-=-for Apple
1 Can Apple filling
¼ tsp Nutmeg
½ tsp Cinnamon

-=-for Cherry
1 can Cherry filling
3 tsp. water
½ cup conf. sugar
Directions

Preheat oven to 400º. Put fruit juice, and other ingredients in a bowl and stir lightly with a wooden spoon. Add Sugar, flour, & spices and stir again.
Spread out a phyllo sheet and Cut it into 4 strips, and spray or spritz with oil. Put 2 strips together and put no more than 2 teaspoons of the mixture at the end of the strip one inch from the end. Fold the bottom corner over making a triangle. Continue folding back and forth to form a triangular package.
Repeat this until you run out of phyllo or filling or both When finished with all 12 spray or spritz lightly with oil. Bake between 15 and 20 minutes - watch for the golden brown look. Top with Ice Cream and serve hot


*1 As you work on each piece, keep the remainder of the phyllo sheets fresh by covering it with a piece of wax paper and a damp cloth.
*2 Do NOT use self-rising flour
*3 Yes, chocolate and cream filling and all that will work. Experiment on your own and it's fun to eat the mistakes, just don't overdo it.

Answer 3

ingredients
3 pounds Bing cherries, pitted
3/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon pure vanilla extract
2 pounds frozen puff pastry, preferably all butter, thawed but chilled
1 large egg, lightly beaten
1/4 cup turbinado sugar


directions
In a saucepan, cook the cherries over low heat, stirring, until they soften and most of their liquid has been exuded, about 10 minutes. Drain the cherries in a fine sieve, pressing lightly to extract as much juice as possible; reserve the cherries separately. There should be about 2 cups of juice; if necessary, add 1/4 cup of hot water. Return the juice to the pan, add the granulated sugar and lemon juice and bring to a boil.
Meanwhile, in a small bowl, stir the cornstarch into the water until dissolved. Add the cornstarch mixture to the cherry juice, stirring constantly. Add the cooked cherries, bring to a boil and cook until very thick, 2 to 3 minutes. Stir in the vanilla, transfer the cherry mixture to a bowl and refrigerate until chilled.
On a lightly floured work surface, roll out the pastry 1/8 inch thick. Using a 7-inch saucer or bowl, cut out 10 rounds; if necessary, stack the scraps, reroll them and cut out more rounds. Refrigerate the pastry rounds until firm.
Preheat the oven to 375°. Line a large baking sheet with parchment paper or foil. Working with 1 pastry round at a time, brush the edge with the egg. Spoon a scant 1/2 cup of the filling in the center of the round and fold the dough over to make a half moon. Press the edges to seal and crimp the seam with a fork. Transfer the turnover to the baking sheet. Continue to brush, fill and shape the remaining turnovers. Refrigerate until firm, about 10 minutes.
Cut three 1-inch-long slashes on each turnover. Brush the tops with the egg and sprinkle with the turbinado sugar. Bake the turnovers for about 35 minutes, or until the pastry is golden and the filling is bubbling. Transfer to a wire rack to cool before serving.
MAKE AHEAD The baked turnovers can stand overnight at room temperature. Recrisp in a 325° oven.