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Freshly Baked Cherry Jelly Turnovers Recipe

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Delight in these freshly baked cherry turnovers featuring a homemade tart cherry jelly encased in flaky puff pastry, perfect for a sweet breakfast treat or dessert with a satisfying balance of fruity and buttery flavors.

Ingredients

Cherry Jelly Ingredients

  • 1 cup tart cherry juice
  • 3 ounces pectin
  • 1 cup granulated sugar

Turnover Ingredients

  • 8 puff pastry squares, thawed
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon turbinado sugar
  • 1 tablespoon water (for egg wash)

Instructions

  1. Make Cherry Jelly: In a small saucepan, combine the tart cherry juice and pectin. Bring to a boil and keep boiling for 1 minute.
  2. Add Sugar: Stir in the granulated sugar and bring back to a boil. Continue boiling for 1–2 minutes while stirring continuously until the mixture thickens.
  3. Set Jelly: Pour the hot jelly into a jar, cover it, and refrigerate until it sets completely, which may take between 4 to 48 hours.
  4. Preheat Oven: Once the jelly is set, preheat your oven to 400°F (204°C) to prepare for baking turnovers.
  5. Prepare Egg Wash: In a small bowl, whisk together the egg and 1 tablespoon of water, then set aside for brushing.
  6. Prepare Pastry Squares: Lightly dust a clean surface with the flour and lay out the thawed puff pastry squares on it to prevent sticking.
  7. Fill Pastries: Spoon 1 tablespoon of the chilled cherry jelly onto the center of each pastry square.
  8. Seal Edges: Brush two adjacent edges of each pastry square with egg wash, fold the square in half diagonally to form a triangle, and crimp the edges with a fork to seal well.
  9. Vent Pastries: Use a paring knife to cut 2–3 small slits on top of each turnover to allow steam to escape during baking.
  10. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup and place the turnovers spaced apart on the sheet.
  11. Final Egg Wash and Sugar: Brush the tops of each turnover with remaining egg wash and sprinkle turbinado sugar generously over the tops for a crunchy, sweet finish.
  12. Bake: Bake in the preheated oven for 20–23 minutes or until the turnovers are puffed up and golden brown.
  13. Cool and Serve: Remove from oven and let the pastries cool on the baking sheet for at least 10 minutes before serving to allow the jelly to set and avoid burns.

Notes

  • The cherry jelly requires significant chilling time; plan ahead to allow it to fully set before assembling turnovers.
  • Use tart cherry juice for the best balance of sweetness and tang in the jelly.
  • If puff pastry is frozen, ensure it is fully thawed before use to prevent cracking.
  • Be careful not to overfill the turnovers to avoid leaking during baking.
  • The turbinado sugar topping adds a delightful crunch and should not be omitted for texture contrast.
  • Store leftover turnovers in an airtight container and consume within 2 days for best freshness.

Find it online: https://cozyplatter.com/freshly-baked-cherry-jelly-turnovers-recipe/