Sweet and Tangy, topped with a decadent scoop of vanilla ice cream – this dessert screams summer and is one of my favorites to make (and eat!) Recipe courtesy of The Art and Soul of Baking by Cindy Mushet
1 1/2 cups all purpose flour (unbleached)
1 teaspoon sugar
pinch of salt
1 stick cold unsalted butter, diced
1 8oz package of cold cream cheese, cut into 8 pieces
1/4 cup sugar
1 tablespoon corn starch
pinch of salt
2 1/2 cups sour cherries, pitted (s/b 2 1/4 cups after pitting)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 egg yolk
2 tablespoons milk
2 tablespoons turbinado sugar
Place the flour, sugar, and salt in the bowl of the food processor and process until blended. Add the diced cold butter and pulse 10 to 15 times, until the mixture looks like bread crumbs. Add the cream cheese and pulse about 30 times or until large, shaggy clumps of dough form. Turn the shaggy dough out onto a lightly floured board and knead gently 2 or 3 times to create a cohesive dough. Flatten into a 7-inch square (about ¾-inch think) and wrap in plastic. Chill for 30 minutes. Place the dough back onto a lightly floured board and roll into a square about 1/8-inch thick. Trim to a 15-inch square. Using a ruler, lightly score 5-inch increments along all sides of the dough. Cut the dough into 9 (5-inch) squares and chill them while preparing the filling.
Whisk the sugar, cornstarch, and salt in a small bowl to blend. Stir in sour cherries, lemon juice, and vanilla extract. Toss until the sour cherries are evenly coated.
Retrieve the crusts from the fridge and divide the filling evenly among one-half of each of the squares, leaving a narrow border along the edges.
In a small bowl, lightly beat the egg yolk with the milk to create an egg wash. Brush a thin coat of egg wash on the outside border around the fruit. Fold the dough in half over the fruit and press the edges with the tines of a fork to seal. Trim with a bench scraper or knife to make the edges even. Transfer all the turnovers to a baking sheet lined with parchment or a Silpat and refrigerate for 20 minutes before baking. While turnovers are chilling, preheat oven to 375°F.
Brush the top of each turnover with a thin coat of egg wash and sprinkle generously with turbinado sugar. Use the tip of a paring knife to cut several slits in the top of each to allow steam to escape during baking. Bake for 15 minutes, rotate front to back, and bake 10-15 minutes longer, until the pastry is golden brown. Transfer to a cooling rack. Serve the turnovers warm or at room temperature. Add a scoop of vanilla ice cream if desired. Makes 9 turnovers.