Chocolate Cherry Turnovers
These turnovers are absolutely delicious. The chocolate and cherry balance each other out so well. The puff pastry is firm but flaky, and the decorating sugar I put on top just takes them to the next level. Pastries like these will always be a favorite and a classic. They are easy to make, but the devil can be in the details.
Before I leave you all to make a big batch of delicious turnovers, lets talk about decorative sugar. Decorative sugar is not the same as standard granulated sugar. The crystals in decorative sugar are much larger. That’s why they are only used for decorating. You cannot use decorative sugar in place of granulated sugar or vice versa. The decorative sugar is simply too big to dissolve. Even when you bake your desserts with decorative sugar on top, the sugar will still be there when you take it out of the oven.
I absolutely love topping my desserts with decorative sugar. It gives the desserts an extra kick of sweetness and appearance. Many of you have probably seen decorative sugar and didn’t realize it. You can find it in the grocery store in the baking isle near the decorative icing. Most of the time it's available in lots of fun colors.
Chocolate Cherry Turnovers
- 1 Sheet Puff Pastry
- 1 c Cherry Pie Filling
- ¼ c Semi-Sweet Chocolate Chips
- 1/4 c Decorative Sugar (optional)
- Egg Wash
- 1 Egg
- 1 T water
- Mix together
- Preheat your oven to 400ﹾ
- If you have store bought puff pastry let your puff pastry thaw out a bit on the counter inside the rapper.
- Unfold your pastry and cut into six even squares.
- In a bowl, mix your cherry pie filling and chocolate chips together.
- Add an even amount of filling in the middle of each square.
- Take your pastry brush or finger, and brush a little water on the edges of every square.
- Gently fold one corner of the square over to meet the other corner. Make sure your edges are lined up with each other.
- With a small knife, press the flat tip of the knife down on the edge of the puff pastry to make an indent and seal the pastry edge. Repeat this all the way down the side of the pastry to seal the edges. This will help the filling stay in while baking.
- At this point, you can brush the top of your turnovers with egg wash, and sprinkle them with sanding sugar. The decorative sugar is optional, but I love it. It adds sweetness to the turnovers, and it’s pretty. Decorative sugar will not melt in the oven. So the coating will be there when the turnovers finish baking.
- Now take a pair of clean scissors and cut a half inch hole in the top of each turnover. The stream in your turnovers needs to be able to escape. Otherwise, it will pop open all of your turnovers.
- On a lined baking sheet, place your turnovers about 1inch apart.
- Bake them until they are golden brown.