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Breakfasts, Desserts

Cherry and chocolate turnovers

This is a great time of year to pretend you're a raw-food disciple. Of course, your friends know you'll make any excuse not to cook. But with spring's produce at its flavorful peak, it's perfectly rational to consider anything beyond ... Read more

Total time: 1 hour, 10 minutes | Makes 18 turnovers
  • Nonstick cooking spray
  • 6 ounces cherries (about 20)
  • 3 ounces bittersweet chocolate, finely chopped
  • 1/4 cup ground blanched almonds
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon sugar
  • 1 tablespoon flour, plus more for rolling
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten, for egg wash
  • 1/4 cup crystal sugar, for garnish

Step 1Heat the oven to 375 degrees. Spray 2 baking sheets with cooking spray and set aside.

Step 2Pit the cherries, then cut the cherries into quarters. Place the cherries, chocolate, almonds, cardamom, sugar and flour in a bowl and toss gently to combine.

Step 3On a lightly floured work surface, slightly roll out 1 pastry sheet to an 11-inch square. Cut into 9 equal squares with sharp knife. Place 1 tablespoon of filling in the center of each square. Lightly brush the egg wash along the edges of each square, then fold in half to form a triangle and gently press to seal. Dip a fork into the egg wash and press the tines on the pastry edges to help seal. Repeat with the remaining squares and place on the baking sheets. Brush the tops of the turnovers with the egg wash and sprinkle with the crystal sugar. Place the baking sheet in the freezer for 10 minutes while making the second batch of pastries. It is important to freeze the pastries before baking so they'll puff up when baking.

Step 4Bake until golden brown and puffed, 25 minutes. Let cool slightly before serving.

Note: From Mary Ellen Rae in the Times Test Kitchen. You might have a little filling left over.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

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