Cherry Turnovers From Scratch

Cherry Turnovers From Scratch 

Ingredients

Ingredients for Standard Pie Pastry:
2cups all purpose flour
1teaspoon salt
cup chilled shortening (such as Crisco)
Very Cold water 6 tablespoons
Homemade Cherry Filling for Turnovers:
This filling can also be used over cheese cakes, and as cake fillings.
¾cup home cooked or canned sour cherries, with juices drained and reserved.
½cup white sugar
1-½tablespoons cornstarch
½cup cherry juice
egg wash (optional)

Directions

This standard pie pastry recipe also includes a few tricks you might want to try the next time you make pie pastry from scratch - but it can also be made into cherry turnovers. How to make it. With pastry blender, break and cut half of the shortening into flour and added salt until mixture resembles corn meal, then add remaining shortening and continue blending until mixture resembles the size of small peas. Most recipes have you add the shortening all at once.... Sprinkle tablespoons at a time of the chilled water into the pastry dough, using the pastry blender until mixture is combined. Wrap up pastry dough into wax paper and place into fridge to chill for at least one (1) hour. Place on cookie sheets, add 1/4-1/3 cup of filling to each turnover. Before folding over turn over to close over filling, add a little of water to fingers and wipe edges to help seal turnovers. Then fold over pastry. Do an egg wash over turnovers for a shiny look - beat one egg yolk and add 1 tablespoon water, then brush egg yolk over raw pastry turnovers. Sprinkle with coarse sugar and place into freezer to chill until ready to bake. Use a preheated oven at 425 degrees and allow turnovers to bake on the middle rack for 15 to 20 minutes. Directions for Homemade Cherry Filling for Turnovers: Add sugar and cornstarch to 2 quart pot. Add cherry juice drained from cherries, cook over medium heat until clear and thickened stirring constantly. Add 1/4 teaspoon pure almond extract for serious extra flavor which matches really well with the cherries. Once slightly cooled, add to your turnovers, fold over as described above and bake in a hot oven for 15-20 minutes. You could also create a simply confectioner's sugar glaze as you would use on cinnamon buns if you are so inclined, simply take one cup of powdered sugar, sift, then add 1/4 cup of milk, whisk till combined. Add a little more milk if you need to to create a syrupy concoction, then drizzle of cooled turnovers.