Cherries c/o the Northwest Cherry Growers.
What time is it? Cherry season!
Stone fruit season is upon us once again, and we sure love that at the Lake & River Homestead. While we wait for harvest season in our own orchards, we can enjoy the other fruitful endeavors from other growers around the country. Northwest cherries are a favorite for us. The rich flavors and sweet juice make them perfect for so many great eats, sweet or savory.
I decided to try something a little out of our normal routine and go with a pastry this time around. I generally make my own pie crusts and doughs, but apparently most people are too busy for that. Not that I am not busy with all these kids, I was just ignorant to the magic that it frozen puff pastry dough, haha. I have lived in a cave for quite some time I suppose, like, did you know fanny packs are huge again?
Anyway, I went to my favorite add-ons for jazzing up many things, ginger and sweet orange. These two flavors not only add interest to dessert recipes, they also really kick up your stir fry, if you are into that sort of thing.
Cherry Pastry Turnovers with Ginger & Sweet Orange
Ingredients:
- 1 teaspoon grated orange zest
- 3 tablespoons orange juice
- 2 drops sweet orange oil
- 4 cups fresh cherries, pitted and halved
- 1/2 teaspoon ground ginger
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour or cornstarch
- Pinch of salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted (I used Pepperidge Farm)
- 1 egg + 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the orange zest, orange oil, orange juice, and sugar in a large bowl. With a knife or cherry pitter, pit your cherries and cut them in half. Add cherries to the orange mixture. Mix flour/starch with salt and ginger, then combine it with the orange-cherry mixture.
Take thawed puff pastry sheets and roll out into a square on a flat, floured surface. Cut each square sheet (2) into 4 squares for eight smaller squares total.
Beat egg and one tablespoon water. Brush egg-wash onto the edges of pastry squares.
Add 1/2 cup cherry mixture to half of each square.
Fold each square over into a triangle and press edges with fork tins.
Place each triangle on a parchment covered sheet pan. Brush egg-wash over each turnover and cut 2-3 small slits on the top of each for venting. Optional: sprinkle sugar on top.
Bake for 20-25 minutes at 400°F.
As you can see, I overfilled mine. Oops.
These were a hit with the kids since they think cherry pie is a big novelty. I liked them since they were less work than cherry pie. Win-win.
Cherries c/o the Northwest Cherry Growers.
Also check out:
Very Cherry Dark Chocolate Dessert Bars
Cherry Chive Vinaigrette Salad Dressing
Homemade Cherry Yogurt Ice Pops, A Taste of Summer