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Cream cheese cherry turnovers with almond glaze

Cherry Turnovers with Cream Cheese and Almonds


  • Author: Rebecca Blackwell
  • Prep Time: 45 minutes (plus time for the puff pastry to thaw)
  • Cook Time: 30 minutes
  • Total Time: 1 hour and 15 minutes (plus time for the puff pastry to thaw)
  • Yield: 8 1x

Description

Cherry turnovers with a sweet dark cherry & cream cheese filling that’s wrapped in flaky puff pastry and topped with roasted almonds and almond vanilla glaze.


Scale

Ingredients

  • One 17.3 oz. package frozen puff pastry dough

FOR THE CHERRY FILLING:

  • 1 tbsp quick cooking tapioca
  • 12 tbsp fresh lemon juice
  • 8 oz frozen sweet cherries (about 1 heaping cup)
  • 1/4 cup dried cherries
  • 1/4 cup plus 1 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract

FOR THE CREAM CHEESE FILLING:

  • 4 oz cream cheese, at room temperature
  • 2/3 cup powdered sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract

FOR THE TURNOVER ASSEMBLY, TOPPING AND GLAZE:

  • 1 large egg white, slightly beaten
  • 1/4 cup roasted almonds, finely chopped
  • 1 cup powdered sugar
  • 1 tbsp pure vanilla extract
  • 1 tsp almond extract
  • 12 tablespoons milk

Instructions

MAKE THE CHERRY FILLING:

  1. Add the tapioca to a small bowl and cover with 2 tablespoons of room temperature water. Let sit for 10 minutes.
  2. Add the lemon juice, frozen cherries, dried cherries, sugar, cornstarch, salt, and nutmeg to a heavy bottom sauce pan. Add the softened tapioca and stir to combine all the ingredients in the pan. Cook over medium high heat, stirring frequently, until the cherries thaw and release their juice and the whole mixture comes to a boil. Lower the heat slightly and cook for 2-4 minutes, stirring constantly, until the filling thickens to the consistency of jam.
  3. Pour the cherry filling into a bowl, stir in the vanilla and almond extracts, and let cool to room temperature, stirring every once in a while.
  4. While the cherry filling cools, remove the puff pastry from the freezer and begin to thaw according to package instructions.

MAKE THE CREAM CHEESE FILLING:

  1. Add all the cream cheese filling ingredients to a large bowl and beat with an electric mixer until the ingredients are well combined and the filling is creamy and smooth.
  2. Cover the bowl and set aside until ready to use.

ASSEMBLE THE CHERRY TURNOVERS:

  1. Have at the ready: The large, slightly beaten egg white and a pastry brush. The cherry and cream cheese fillings, with spoons for each. The roasted almonds in a bowl. A large baking sheet covered with a sheet of parchment paper. A fork, for sealing the edges of the turnovers.
  2. Preheat the oven to 375 degrees.
  3. Cut each sheet of puff pastry into 4 equal squares, giving you a total of 8 squares.
  4. Lay one square in front of you and use the pastry brush to coat all four edges with about 1/4 inch of egg white. This will help the edges stick together.
  5. Plop a heaping teaspoon of cream cheese filling on one of the corners of dough and spread out slightly with the back of the spoon. Add a heaping tablespoon of cherry filling in the center of the cream cheese filling.
  6. Lift the naked corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal. Some of the filling will probably leak out as you seal the edges. This is perfectly fine. Don’t sweat it. Just wipe the leaked filling from the countertop before using the space to assemble the next turnover.
  7. Gently lift the filled turnover onto the prepared baking sheet. Repeat with the remaining squares of dough.
  8. Use the pastry brush to coat the tops of the turnovers with beaten egg white. Sprinkle with the chopped, roasted almonds.
  9. Bake the turnovers for 25-30 minutes, until the pastry has puffed and the tops of the turnovers are a light golden brown.
  10. Remove the baking sheet to a wire rack and let the turnovers cool on the baking sheet for about 15 minutes while you prepare the glaze.

MAKE THE GLAZE:

  1. Add the powdered sugar, almond and vanilla extracts, and 1 tablespoon milk to a small bowl. Stir until all the lumps of powdered sugar have dissolved and you have a smooth glaze. If you feel that the glaze is too thick, add a bit more milk until it’s a consistency that will allow you to drizzle it over the turnovers.
  2. Drizzle the glaze over the tops of the turnovers.
  3. Once completely cool, the turnovers can be covered and stored at room temperature for up to 1 day or in the refrigerator for up to 3 days.

Keywords: cherry dessert, turnovers, cherries, cream cheese, puff pastry, cherry pie