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Quick Cherry Turnover

Pie.Chef's picture
Ingredients
  Pastry for double crust pie 1
  Canned cherry pie filling 21 Ounce (1 Can)
  Chopped toasted almonds 1⁄4 Cup (4 tbs)
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, softened
  Vanilla 1⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Prepare pastry.
Roll out half of the pastry to make an even 11-inch circle.
Place pastry circle on a baking sheet.
In mixing bowl combine pie filling and almonds; spoon half over center of half of pastry circle, leaving a 1 1/2-inch edge along the outside.
Gently lift and fold other half of pastry over filling.
Seal edge; turn up 1/2 inch of edge and flute.
Cut small slits in top.
Repeat with remaining pastry and pie filling mixture.
Bake in 425° oven for 30 minutes or till golden.
Meanwhile, to prepare glaze, in mixing bowl stir together powdered sugar, butter or margarine, and vanilla.
Stir in enough milk to make of drizzling consistency.
Drizzle glaze over warm turnover.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Quick

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