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Cherry Turnovers with Red Wine Glaze

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Flaky puff pastry turnovers filled with a jammy stovetop cherry filling and brushed with a reduced red wine glaze.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 2 cups pitted fresh or frozen cherries, roughly chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon almond extract (optional)
  • 1 large egg, beaten, for egg wash
  • 1 tablespoon coarse sugar, for topping
  • 1/2 cup dry red wine
  • 2 tablespoons granulated sugar, for glaze
  • 1 strip orange zest
  • Pinch of salt

Instructions

  1. In a saucepan, combine cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until thickened and glossy, about 6-8 minutes. Stir in almond extract if using. Cool completely, at least 30 minutes (filling can be made a day ahead).
  2. Roll the puff pastry sheet lightly and cut into 4 squares. Spoon cooled filling onto one half of each square, leaving a 1/2-inch border.
  3. Brush the border with egg wash, fold pastry over into a triangle, and press edges with a fork to seal.
  4. Place turnovers on a parchment-lined baking sheet and freeze for 15 minutes while the oven preheats to 400°F (200°C).
  5. Brush tops with egg wash, sprinkle with coarse sugar, and cut two small slits in the top of each for steam vents.
  6. Bake 20-24 minutes, until deeply golden and puffed. Meanwhile, simmer red wine, sugar, orange zest, and salt in a small saucepan until reduced by half and syrupy, about 6-8 minutes. Discard the zest.
  7. Brush the warm wine glaze over the turnovers as soon as they come out of the oven. Let cool 10 minutes before serving.

Notes

Cooking the cherry filling on the stove first is what prevents a soggy bottom crust — do not skip this step or add filling while it’s still warm. Freezing the shaped turnovers before baking keeps the butter in the pastry cold, which is what creates flaky layers. If cherries aren’t in season, frozen work fine; just thaw and drain any excess liquid before cooking down. A ruby port can replace the red wine for a sweeter, less tannic glaze — reduce the added sugar by half.

Find it online: https://www.receipster.com/cherry-turnovers-with-red-wine-glaze/