Cherry Pie FillingDesserts & Sweet TreatsEasyPastriesThanksgiving, Autumn & Halloween
Cherry, Almond and Rose Frangipane Turnovers
These tart and sweet Cherry Pie turnovers by Zahra Kasmani – Threecupsofchai, are the perfect impressive, yet easy, treat to bake. E.D.SMITH® Cherry Pie Filling is paired with frangipane scented with a touch of rose water, wrapped in flakey puff pastry and topped with crunchy turbinado sugar for the ultimate turnover delight!
Ingredients
- 1 can E.D.SMITH® Cherry Pie Filling
Frangipane
- 1/3 cup (75 g.) unsalted butter, at room temperature
- 3/4 cup (75 g.) icing sugar
- 1/2 cup (75 g.) almond flour
- 1/2 tsp. vanilla extract
- 1/2 tsp. rose water
- 1 egg
- 1 tbsp. (8 g.) all-purpose flour or cornstarch
- Puff Pastry
- 1 egg plus 1 tbsp. water, whisked together for egg wash
- 3 tbsp. Turbaned Sugar
Directions
- Preheat an oven on the Bake setting, to 350F.
- In a medium sized bowl, add the unsalted butter and icing sugar mixing well to combine ensuring there are no lumps. Add in the almond flour, mix to combine. Add in the vanilla extract, rose water and egg. Mix well until the wet and dry ingredients are incorporated well.
- Add in the all-purpose flour or cornstarch, mix to combine. Set aside
- Unroll and cut puff pastry sheets into rectangles, or desired shape. Each turnover will require two rectangles, one as the base and one over top. Place the base of each turnover onto a large parchment lined baking sheet.
- Brush a one cm thick border around the edges of each of the base pastries. Spread about one and a quarter tablespoon of frangipane over each base pastry, staying within the border. Spread over a spoonful of E.D.SMITH® Cherry pie Filling, about four to five cherries per turnover.
- Cut three slits into the top half pastry sheet of each turnover which will allow for venting, as well as look beautiful in presentation. Place the top half pastry over each base pastry and use a fork to crimp the edges.
- Brush each turnover with egg wash, sprinkle generously with turbinado sugar.
- Bake on the middle rack until golden and crispy. Let cool before enjoying.
Tips
- This recipe uses Cherry Pie Filling, try it with Strawberry or Blueberry Pie Filling for fun variations
- For best results, keep puff pastry refrigerated until ready to use. Room temperature puff pastry will lose its shape when handled, and puff pastry that is not well-defrosted will crack when rolled open.
- Once the oven has reached the desired temperature, allow it to preheat for thirty minutes before baking the turnovers
