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Cherry Turnovers

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Ingredients
  Frozen puff pastry 1 Pound, thawed (1 Box)
  Frozen cherries 12 Ounce (1 Bag)
  Flour 3 Tablespoon
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 1 Tablespoon
Directions

Preheat oven to 375 degrees.
On a lightly floured surface, roll out each sheet of dough, still folded,into a rectangle about 10 x 14 inches.
Cut each rectangle into quarters to form 8 small rectangles.
Combine cherries, flour, sugar and lemon juice.
Toss to coat.
Mound cherry mixture on one side of the rectangle, leaving a 1/2 inch border.
Lightly brush border with water and fold other side of pastry over cherry mixture and press edges firmly to seal.
Using a fork, crimp the edges.
Transfer turnovers to a baking sheet.
Cut 3 slits in the top of each turnover.
Brush tops with an egg wash and sprinkle with sugar.
Bake for 30-40 minutes until turnovers are golden and puffed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3143 Calories from Fat 1559

% Daily Value*

Total Fat 173 g266.6%

Saturated Fat 43.8 g219.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1130.6 mg47.1%

Total Carbohydrates 355 g118.5%

Dietary Fiber 15.4 g61.5%

Sugars 104.5 g

Protein 40 g80.5%

Vitamin A 0.2% Vitamin C 11.5%

Calcium 5.4% Iron 76.2%

*Based on a 2000 Calorie diet

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Cherry Turnovers Recipe