Raisin Cherry Turnovers
Sweet & Tart Turnovers Made From Scratch!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine American
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
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
Keyword california raisins, turnovers