Fresh Cherry Turnovers

By lindsay72080

Ingredients

• Cream Cheese Dough:
• 2 c. all-purpose flour
• 1/2 c. granulated sugar
• 3 tbsp. chopped crystallized ginger
• 1 tsp. salt
• 3/4 c. unsalted butter
• 4 oz. cream cheese
• 3-4 tbsp. ice water
• Filling:
• 1 pound Bing cherries, pitted and halved
• 1 tbsp. finely grated lemon zest
• 1 tbsp. fresh lemon juice
• 1 tbsp. cornstarch
• 1/4 tsp salt

Details

Servings 15

Preparation

Step 1

Make the dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt. Pulse until well blended. Add butter and cream cheese to the processor and pulse until mixture resembles a coarse meal. With processor running, slowly add water and mix just until dough comes together. Form dough into a disk and wrap with plastic wrap. Chill dough for 30 minutes.
Form the turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside. On a lightly floured surface, roll out dough and cut out 6-inch circles. Gather and rechill dough scraps and repat until 15 dough circles are cut out. Evenly divide the cherry filling among the dough circles. Dampen the edge of each dough circle and fold in half over the cherry filling. Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover. Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
Bake the turnovers: Preheat oven to 400F. Use a sharp knife to cut 2 or 3 small slits on top of each turnover to crate vents. Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes- 20-25 minutes. Cool turnovers on a wire rack. Store in an airtight container for up to 2 days.