Fresh Cherry Turnovers

"This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie."
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Ready In:
1hr 10mins
15 turnovers




  • *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
  • Pulse until well blended.
  • Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
  • With processor running, slowly add water and mix just until dough comes together.
  • Form dough into a disk and wrap with plastic wrap.
  • Chill dough for 30 minutes.
  • *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
  • *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
  • Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
  • Evenly divide the cherry filling among the dough circles.
  • Dampen the edge of each dough circle and fold in half over the cherry filling.
  • Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
  • Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
  • *Bakethe turnovers: Preheat oven to 400 degrees F.
  • Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
  • Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
  • Cool turnovers on a wire rack.
  • Store in an airtight container for up to 2 days.

Questions & Replies

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  1. This dough is fabulous! I left out the crystallized ginger and used pie filling instead of fresh fruit because it's winter here in Michigan and it was still wonderful! I agree, this would make a very tasty pie crust especially for a fresh strawberry pie. Or even a fruit tart. Reminds me of a short bread cookie. So glad I found this recipe here! Thanks!
  2. I didn't make the dough, I used another recipe for that, so I can't speak to it. But this was just perfect for fresh cherry filling. I'd been looking for something like this forever. So glad I found this! Too bad it took me almost a year to post my review! Thanks for posting!


In my family, I am most famous (infamous) for several dishes: My first original recipe: Conceived around age 7, for a cheese sandwich. Toasted English muffin, spread with butter, slice of American cheese, a good layer of Parmesan, top with other half of buttered muffin. My most disasterous recipe: The Exploding Brownies. Otherwise great hershey's recipe for brownies involving an ingredient (baking powder) that I'd never used before. I somehow misread 1/4 teaspoon as a 1/4 cup. Brownie coated the ENTIRE oven. My most requested recipe: Stollen at Christmas. I am required to make one for my mother ever since my sister gave me Christian Teubner's wonderful Christmas Baking book full of traditional German Christmas treats.
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