Today’s entry is more of a photo-essay documenting the adaptation of the following (quite delicious!) recipe from Epicurious.

Turnovers are reminiscent of the Cornish pasty, an all-in-one meal of meat, potatoes, vegetables and gravy wrapped in a handy pastry shell, designed for eating in the fields at harvest or haymaking time.

The sweet version, these turnovers can be made in many different shapes – as we were not heading to the fields today we decided to make them somewhat nest-shaped.

This summer’s cherries have been madly sweet and juicy, and these light, tasty pastries are the perfect way to celebrate the onset of Fall as well as a slightly heavier meal than the summer salad followed by blueberries etc. that we’ve all been enjoying these last few balmy weeks.

Pastry making and turnover shaping credits go to chef and artist Marta Pan. Marta got inspired and added lemon juice to the cherry mixture and garnished the turnovers with her grappa-soaked raisins for serving – an idea to which no-one would ever say no…

The turnovers ended up being a close contender for best-ever dessert, neck-and-neck with Marta’s legendary Sugarless Strawberry and Chocolate Mascarpone Mousse Puff Pastry Tarte.

Here’s to Fall!

Bon appetit,

~ Deb

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Spiced Cherry-Plum Turnovers

Ingredients:

• 1/2 cup (packed) dark brown sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon ground allspice
• 4 small plums or 2 large plums (about 12 ounces total), cut into 1/4-inch-thick slices
• 1 cup cherries (generous; about 7 ounces), stemmed, pitted
• 1 teaspoon cherry balsamic vinegar or raspberry vinegar
• Squeeze of fresh lemon
• 1 15-ounce package refrigerated pie crusts (2 crusts), room temperature

Method:

Preheat oven to 400°F. Mix dark brown sugar, cornstarch, and allspice in medium bowl. Add plums, cherries, lemon juice and vinegar, and toss to combine.

Unroll crusts on work surface. Cut each round in half. Mound 1/4 of filling on half of each dough piece, reserving 1 tablespoon juices in bowl. Fold plain dough halves over filling. Press edges to seal; fold edges over to double, then crimp decoratively. Brush turnovers with reserved juices from bowl. Cut small slits in tops for steam to escape. Transfer turnovers to rimmed baking sheet.

Bake turnovers until juices bubble and pastry is golden, about 20 minutes. Cool 15 minutes and serve warm or at room temperature.

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