Raisin Cherry Turnovers
Sweet & Tart Turnovers Made From Scratch!
Ingredients
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
Egg Wash
- 1 Large egg, beaten
- 1 tsp water
Instructions
For Dough
- 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
For Filling
- 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
Icing Drizzle
- In a small bowl, combine icing sugar and milk
- Whisk to combine
- Use whisk to drizzle over cooled turnvers
Tried this recipe?Let us know how it was!