This is a sponsored post with California Raisins. As always recipe and opinions are my own.Jump to Recipe
If you have been following me for a while now, you’ve likely seen a few recipes I have created using California Raisins. I am a huge fan of incorporating California Raisins into my recipes, especially sweet recipes since you can really cut down on the number of sugars you need to add. They are a versatile, superfood that I always have in my pantry as a snack or ingredient!
I love making cherry turnovers from scratch, especially at the end of summer when cherries are in season. I decided to combine the tartness of fresh cherries with deliciously sweet California Raisins to create my new turnover recipe – The Raisin Cherry Turnovers!
You can buy puff pastry but honestly, this pastry is very easy to make and, in my opinion, – tastes so much better than store-bought pastry.
So, How do you Make Raisin Cherry Turnovers from Scratch?
Every turnover has three parts: the dough, the filling and the icing drizzle!
Raisin Cherry Turnovers
For the Dough
- 2 2/3 cups All Purpose Flour, Sifted
- 3/4 cup Vegetable Shortening (Make sure it is nice and cold)
- 1/4 cup Cold Water
For the Filling
- 1 cup California Raisins, Chopped
- 1 cup Fresh Cherries, Pitted
- 1/4 cup White Sugar
- 3 TBSP Cornstarch
- 1/4 tsp Ground Cinnamon
For the Icing
- 1 cup Icing Sugar
- 2 TBSP Whole Milk
- 1 Large egg, beaten
- 1 tsp water
- In a large bowl, mix flour and, vegetable shortening until lumpy
- Add water into dough mixture, one tablespoon at a time, until the dough comes together. (depending on the temperature and humidity of your kitchen, you may need to use more or less water).
- Once dough forms, wrap it in plastic wrap and store in fridge for at least 30 minutes
- Chop up California Raisins and put into small sauce pan
- Pit and chop cherries. Add cherries to the small saucepan with California Raisins.
- Add sugar and using a masher, mash the cherries to release some juice
- Let sit for 30 minutes
- Put the raisin and cherry mixture on medium heat
- Add cornstarch and mix until the raisin and cherry mixture comes to a boil
- Turn off heat, add cinnamon, stir to combine and let cool
Putting it Together!
- Preheat oven to 375 ℉
- Roll out dough onto floured surface, about 1/4" thick
- Use a round cookie cutter to cut out 12 dough rounds
- Add 1 tablespoon of the raisin and cherry filling onto one side of each of the dough rounds
- Brush a little egg wash mixture on one edge of the dough
- Fold dough round in half and seal by pressing fork down onto the dough round
- Brush tops with more egg wash and sprinkle sugar on top
- Cut a slit on the top of turnover
- Bake for 30 minutes or until glden
- In a small bowl, combine icing sugar and milk
- Whisk to combine
- Use whisk to drizzle over cooled turnvers
How to Store Your Raisin Cherry Turnovers
If before you bake your raisin cherry turnovers you know you likely won’t be able to eat them all, you can freeze them right after you add the raisin cherry filling and seal them up. When you have a craving for one, simply pop a frozen one into the oven and bake at 375℉ for at least 30 minutes or until warmed through.
If you have a few turnovers leftover after baking, you can store them in an airtight container and keep them in your fridge for about 4-5 days. Again, you can warm them up in the oven whenever you’d like one. These raisin cherry turnovers are also really delicious served with vanilla ice cream!
Learn More About California Raisins
If you want to learn more about California Raisins, check out their website here. I also have recipes using California Raisins here: Raisin Butter Tarts, Cinnamon Raisin Babkas, and Raisin Hot Cross Buns.