Cherry Turnovers

Name: Cherry Turnovers
Ingredients: 2-2/3 cups all-purpose flour; 1 teaspoon salt; 3/4 cup shortening; 6 tablespoons cold water; 2 cups fresh or frozen pitted tart cherries, thawed; 1/2 cup sugar; 2 tablespoons plus 1-1/2 teaspoons cornstarch; 1/4 teaspoon ground cinnamon; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1 to 2 tablespoons whole milk

11 ingredients

5 steps

Ingredients

2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Directions

1

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes.
2

Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool.
3

Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork.
4

Place on a greased
5

. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.