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Mistaken – {Cherry Limeade Turnovers}

June 8, 2015 by Kaitlin 20 Comments

All my life, I thought fruit turnovers were those nasty fruit pies they sell in checkout aisles.

Up until Friday, in all of my 24 years, I’ve had none of the former, and – I think – two of the latter. Both, I’m assuming, gifts from my sweet grandparents; lovingly undermining my parents’ “no sugar for the kiddos” policy on a weekend away.

Cherry limeade turnovers with a quick and easy cheater's puff pastry

I remember being fearful over having to ask for assistance in opening the flimsy blue and white wrapper, and hesitantly relinquished the package back into the control of my grandparents. I saw the little pastries in the checkout at the grocery store every week andΒ I was so excited to finally try one. Now that I had the chance, I was terrified they would change their mind. Lucky for me, the pastry was returned – gently and without question – to my tiny eager hands, and I took the biggest bite I could muster.

And man, it was gross. The uncomfortably tender crust was somehow more enticing than the unpleasantly gloppy fruit filling within. I made a mess peeling it apart and trying to eat only the glaze-enrobed portions, and threw away all that remained. Which was kind of a lot.

I’d been so spoiled by both of my grandma’s homemade pies on the special occasions that they made them, that this crap tasted like garbage.

Cherry limeade turnovers with a quick and easy cheater's puff pastry

Having mistakenly labeled them as turnovers, I never wanted another – packaged or otherwise – in my life. I just didn’t get the appeal.

Of course, that all changed when I realized that a real turnover was nothing more than puff pastry, fruit, and a dab of sugar. THAT was the kind of thing I could get behind.

And, as much as I love the idea of homemade puff pastry, I love the idea of a shortcut puff even more because, hello, it’s summer and my kitchen is a hot, uninhabitable place. Particularly when I’ve been spending my evenings seasoning and re-seasoning my collection of poorly-cared for cast iron pans in a 450F oven.

Gross.

Cherry limeade turnovers with a quick and easy cheater's puff pastry

But, not gross: cheater (rough) puff, sweet cherries, sugar, and limes. No unpleasantness here, good friends. Only delicious, buttery, juicy perfection.

Bite after bite.

Cherry Limeade Turnovers
 
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These are so quick that you can turn them out from scratch (even the pastry) in a single evening with just a few breaks. If your kitchen is hot, plan on allowing more time for chilling the dough in the fridge.
Ingredients
  • Rough Puff
  • 250 g flour, cold
  • 280 g European-style (I like Plugra) unsalted butter, chilled and diced
  • ½ tsp fine sea salt
  • 120 g ice-cold water
  • Cherry Limeade Filling
  • ⅓ c sugar
  • Zest of 1 lime
  • 1 Tbsp Lime juice
  • 1 12-oz bag frozen & pitted Cherries
  • Egg Wash and more
  • 1 egg yolk
  • 2 tsps water
  • Sanding sugar
  • Confectioner's Sugar
Method
  1. Make the Rough Puff
  2. Put the chilled flour, butter, and salt in the bowl of your food processor. Pulse just a few times until the butter is evenly distributed and pea-sized. Open the food processor and pour the water as evenly as you can over the surface of the butter and flour. Put the lid back on and pulse until it comes together.
  3. Turn the dough onto a lightly floured counter and shape into a square. Roll into a rectangle about 20" in length. Fold the dough in thirds, like you would a letter. Turn ¼ turn and roll out, again, into a 20" long rectangle. Repeat this twice more, lightly dusting with flour as necessary, for a total of four turns. Wrap the dough in plastic wrap and refrigerate for at least one hour before continuing. If the dough seems at all warm or feels greasy during the process of folding, wrap in plastic wrap and refrigerate 15-30 minutes before continuing.
  4. While the dough chills, prepare the Cherry Limeade Filling.
  5. Place the sugar in a medium-sized bowl with the lime zest. Rub the zest into the sugar between your fingers to release the oils. Continue rubbing in the zest until the sugar looks like wet sand. Add the lime juice and cherries, stirring to coat. Let set at room temperature while you roll the rough puff.
  6. After the rough puff has chilled sufficiently, roll into a rectangle 8" x 16". Using a pizza cutter, cut into 8 4" x 4" squares. Brush two of the sides with water, and place 5-6 cherries and a little juice over one half of the square, leaving a border to seal. Fold over, crimping with a fork. Repeat for each of the 8 squares, transferring to a parchment lined baking sheet. When all turnovers have been sealed, use a pair of kitchen shears to cut 3 slits in each of the pastries. Place sheet trays in freezer, and reserve any remaining cherry juice - this can be used for a cherry-flavored glaze.
  7. Set your oven to 375F as the pastries chill for a final time. Prepare the egg wash by lightly whisking together the egg yolk and two tsps of water. When the oven comes to temp, lightly brush each turnover with the egg wash and sprinkle liberally with the sanding sugar, if desired. Bake until golden and puffed, 30-40 minutes. Some juice will escape the turnovers and potentially burn - don't worry; your pastries are safe!
  8. Cool the cooked turnovers on a rack, and prepare a glaze while you wait by adding confectioner's sugar, a little at a time, to the remaining cherry juice. Continue whisking and adding more sugar until you are happy with the consistency), then drizzle over the cooled turnovers.
Notes
For a step-by-step guide of making the amazing rough puff, with photos, visit Chocolate and Zucchini.

Filling adapted from Martha Stewart.
3.2.2925

Β 

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Filed Under: All Recipes, Breakfast/Brunch, Fruit, Pastries/Pies Tagged With: Fruit

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Comments

  1. Kate @ Framed Cooks says

    June 8, 2015 at 11:53 am

    Cherry and limeade – LOVE this combo! These turnovers totally count as breakfast food, right? πŸ™‚

    Reply
    • Kaitlin says

      June 8, 2015 at 12:58 pm

      Thanks! Me too πŸ˜€ And yes – totally! And they’re healthy because they have dairy and fruit. It’s like eating yogurt! πŸ˜€

      Reply
  2. Sarah | Broma Bakery says

    June 8, 2015 at 2:38 pm

    Simply stunning, Kaitlin! And love that you did a homemade puff pastry. You go girl!

    Reply
    • Kaitlin says

      June 8, 2015 at 3:06 pm

      Thank you so much, Sarah! The homemade puff pastry is so fun and satisfying to make! I can’t wait to whip up another batch πŸ˜€

      Reply
  3. mila furman says

    June 8, 2015 at 3:16 pm

    OMG this is sooo glorious!!! Saw your beautiful picture on foodgawker and I knew I had to see this! Beautiful pictures and recipe!!! Can’t wait to see what else you have stocked up on here!

    Reply
    • Kaitlin says

      June 8, 2015 at 6:46 pm

      Wow, thank you so much, Mila! That’s so kind of you πŸ˜€

      Reply
  4. Cheyanne @ No Spoon Necessary says

    June 8, 2015 at 7:03 pm

    I second you on those store bought little bags of “turnovers” being completely and utterly repulsive and disgusting. Ick! Yours are so gorgeous and sound amazingly delicious! Whomever makes those crap ones should follow your recipe instead (after being ashamed of themselves first). Love the flavors you used and I totally adore the “rough” puff!! Yum! Thanks for sharing! β™‘ p.s. good luck with reseasoning your cast irons!!

    Reply
    • Kaitlin says

      June 9, 2015 at 12:18 am

      I’m glad you understand where I’m coming from! If you haven’t tried the rough puff, I really recommend it! It’s a satisfying project.

      Also, huge thanks for well wishes with the pans!

      Reply
  5. Beth @ bethcakes says

    June 8, 2015 at 7:31 pm

    Wow, these turnovers sound fantastic! Way better than those store-bought ones. πŸ™‚ These photos are stunning! I love the drizzle action shot.

    Reply
    • Kaitlin says

      June 9, 2015 at 12:19 am

      Thank you so much!! They were fun to photograph πŸ˜€

      Reply
  6. Erica says

    June 10, 2015 at 10:59 pm

    I love the cherry limeade combination!! I love the size of them too!! Looks delicious, your photos are beautiful per usual πŸ™‚

    Reply
    • Kaitlin says

      June 11, 2015 at 6:39 pm

      Thank you thank you thank you, Erica!! <3

      Reply
  7. erin {yummy supper} says

    June 17, 2015 at 6:28 pm

    Gorgeous shots, Kaitlin! I especially love the drippy action in the first one!

    Reply
    • Kaitlin says

      June 18, 2015 at 1:44 pm

      Thanks so much, Erin!!

      Reply
  8. Kathleen @ Yummy Crumble says

    July 7, 2015 at 4:58 pm

    I’m so with you on those nasty little store bought pies These look amazing and I love the flavor combo πŸ™‚

    Reply
    • Kaitlin says

      July 7, 2015 at 8:03 pm

      I’m happy I’m not alone! Thank you so much!! Homemade is leaps and bounds better πŸ˜€

      Reply
  9. lisa redding says

    July 27, 2015 at 7:45 pm

    These are beautiful. I have always wanted to make turnovers. I will have to give these a try. I hope mine look as beautiful as yours. Gorgeous pictures too.

    Reply
    • Kaitlin says

      July 28, 2015 at 3:46 am

      Please let me know how they turn out! This recipe is so fun!

      Reply
  10. Marla Meridith says

    September 13, 2015 at 8:40 pm

    Most beautiful turnovers ever!!

    Reply
    • Kaitlin says

      September 17, 2015 at 3:24 am

      Aw, thanks very much, Marla!

      Reply

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Kaitlin Flannery

Butter-obsessed 24-year-old.

Kaitlin(at)Whisk-Kid(dot)com

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