The turnovers may also be filled with other seasonal fruits. In summer, use 2 peaches, peeled, pitted and cut into slices 1/2 inch thick. In winter, peel and core 2 pears such as Anjou or Bosc and cut into slices 1/2 inch thick.
- 1 sheet frozen puff pastry, thawed
- All-purpose flour for rolling out pastry, plus 1 Tbs.
- 1 jar (28 oz.) pitted sour or sweet cherries
- 1 tsp. brandy or cognac (optional)
- 1/4 cup granulated sugar
- 1 egg
- 1 Tbs. milk
- Coarse sugar such as turbinado for sprinkling
Roll out the puff pastry
Position a rack in the middle of an oven and preheat to 425°F. Line a baking sheet with parchment paper.
Place the puff pastry sheet on a lightly floured work surface and roll out into a 15-by-10-inch rectangle. Cut the rectangle in half lengthwise and then cut each half crosswise into 3 squares. Place the squares on the prepared baking sheet.
Prepare the cherry filling
Drain the juice from the cherries, place in a bowl and sprinkle with the brandy, if using. Toss the cherries with the granulated sugar and the 1 Tbs. flour.
Fill and bake the turnovers
In a small bowl, whisk together the egg and milk. Brush a 1/2-inch border of the egg mixture around 2 adjacent sides of each pastry square. Spoon about 3 Tbs. of the cherry filling almost in the middle of the square. Fold the pastry over the filling to make a triangle and press the edges with a fork to seal. Repeat with the remaining squares. Brush the tops with the remaining egg mixture and sprinkle with the coarse sugar. Bake until the turnovers are puffed and golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet on a wire rack, then serve warm. Makes 6 turnovers.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).