Cherry Turnovers |
Nutrition Facts Canadian
Nutrition Facts US
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Ingredients
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DirectionsInvert Kinnikinnick Pie Crust on parchment and remove foil to thaw (approx. 25 min). In a small bowl combine ¼ cup sugar, cornstarch and cinnamon. Set aside. In a medium pot cook down cherries over medium heat until juices begin to seep out (approx. 7-10 minutes). Continue cooking and add cornstarch mixture to cherries. Reduce heat to medium low and continually stir until mixture comes to a boil. Add lemon juice and reduce heat to low. Continue cooking for 5 minutes. Remove from heat and let cool. Preheat oven to 400°F (204°C). Pin thawed Kinnikinnick Pie shells out slightly, cut into 4 inch circles. Place on parchment lined cookie sheet. Rework remaining pie dough to make remaining circles. Fill one half of the circle with cherry filling (about 1½tbsp.) leaving an edge. Wet edges around filling and fold pastry in half. Pinch edges of pastry together with fingers or with a fork. Brush top of filled pastry with melted margarine and sprinkle with sugar. Bake at 400° F for 20-22 minutes until pastry is golden brown. Drizzle slightly cooled turnovers with vanilla drizzle and serve with vanilla ice cream. Yields: 10 cherry turnovers. Vanilla DrizzleIn a medium bowl slowly add water to icing sugar stirring continually until desired thickness. Add vanilla extract and mix until combined.
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