Lara Jean's Cherry Turnovers
Lara Jean's Cherry Turnovers
Learn how to bake like To All The Boys I've Loved Before's Lara Jean with this amazing homemade cherry turnover recipe! These sweets are perfect for a To All The Boys I've Loved Before and P.S. I Still Love You movie marathon!
This recipe is super easy to make, and tastes good enough to eat for breakfast and dessert (and maybe every meal in-between)!
Servings: 6 Turnovers
Prep Time: 1 Hour
Total Time: 2.5 Hours
Ingredients
Pie Dough
2 cups all-purpose flour
10 tablespoons unsalted butter, chilled
2 large egg yolks
2 eggs, beaten (for egg wash)
4 tablespoons ice water
Pinch of kosher salt
Cherry Filling
3 cups pitted cherries
1/3 cup sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
Pinch of kosher salt
Instructions
Pie Dough: Sift together the flour and salt.
Pie Dough: Incorporate the chilled butter into the flour using a pastry cutter or pinching the flour and butter together with the tips of your fingers. Make sure no large lumps remain.
Pie Dough: Mix together the ice water and the egg yolks using a fork. Slowly incorporate the mixture into the flour. If the dough starts to get too moist, don't use all of the egg and water mixture. You just want the dough to be moist enough where it will stay together when you squeeze a ball of dough between your palms. Don't add any additional water/eggs after that point.
Pie Dough: Dump the dough onto a floured surface. Knead the dough until it becomes a cohesive disk. Make sure there aren't any cracks or any pockets of flour. Wrap the disk in plastic wrap and chill for one hour.
Filling: Stir together the cherries, sugar, and salt in a sauce pan over medium heat for 5 minutes. Bring to a simmer and cook for another 5 minutes.
Filling: Spoon out 2 tablespoons of juice from the simmering cherries. Stir the cornstarch into it, and put it back into the pan to simmer. After 6 more minutes, remove from the heat, stir in the lemon juice, and allow to cool.
Pie Dough: After the dough has been chilled, flour a work surface and unwrap the dough onto it. Use a rolling pin to flatten out the dough by pressing firmly on it in multiple places. Then begin to roll out your dough. If there are any cracks, smush them together and roll out until smooth. Roll until the dough is about 1/8 inch thick.
Pie Dough: Cut out rectangles from the dough using a pizza or pastry cutter. Ours were about 2 inches wide and 5 inches tall. Put the rectangles on a piece of parchment paper on a cookie sheet and place back into the fridge. Chill for 30 minutes.
Pie Dough: Preheat the oven to 350˚F while the dough is chilling.
Assembly: Remove the chilled pie dough rectangles from the fridge. On half of the rectangles, cut 3 slits to allow the steam to escape when in the oven. Set aside. Space out the remaining rectangles on a few cookie sheets, leaving space in-between. Spoon out about 1-1 and 1/2 tablespoons of the cooled cherry filling onto each rectangle.
Assembly: Cover the cherry-topped rectangles with the rectangles with slits. Use a fork to press the edges of the two together on all sides. Brush the pastries with an egg wash (2 eggs beaten).
Bake: Bake the pastries for 15-20 minutes or until golden brown.
Enjoy!
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