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Mon 28th Aug, 2017 was...

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28th Aug each year

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”I’ll obey them in the winter when the doctors say to me I must give up ham and spinach, and obedient I’ll be. To relieve my indigestion in December they can try, but there’s none of them can stop me when it’s time for cherry pie.“
~ Bob Dole

Cherry Pie is a wonderful treat, with the only problem being that it’s difficult to transport and messy to boot. Wouldn’t a serving size option be amazing? Cherry Turnover Day reminds us that such a thing has been invented, and celebrates its deliciousness!

History of Cherry Turnover Day
It’s hard to say when the Turnover first came into existence, but we do know that the first recorded instance of them was in 1440 in response to an edict preventing bakers from making cakes, so they resorted to making pies of all kinds, and this, in turn, led to the creation of the turnover by incorporating a filo pastry like substance previously invented by the Romans. From there they’ve never gone out of style, and in fact now are incredibly popular in roadside diners and family restaurants. Cherry Turnover celebrates the best of these and encourages us all to indulge!

How to Celebrate Turnover Day
You can either go out and buy Cherry Turnovers for yourself and all your co-workers or try to make them for yourself! Because we are made of awesome and know our patrons, we offer the following recipe to get you started!

Crust
2 2/3c Flour
1t Kosher Salt
¾c Lard
6t cold water

Filling:
2c fresh pitted cherries
½c granulated sugar
2T + 1 ½t Cornstarch
¼t Ground Cinnamon

Glaze
1c Confectioners’ sugar
½t vanilla extract
2T Milk

Mix the flour and salt in a bowl, cutting in the lard until crumbly. Slowly introduce the water, gently mixing with a fork until the dough turns into a ball. Refrigerate in plastic wrap for 30 minutes.

While it chills, prepare the cherries and sugar in a large saucepan. Crush them slightly, and the let them stand for about 20 minutes. Add in the cornstarch until it’s blended in well, and then cook over a medium heat until boiling. Stir until it thickens.

Take the chilled dough and separate it into 8 portions, rolling it out into a 5in circle on a lightly floured surface. Add 3T of the cherries to each circle, and fold them over and press closed with a fork.

Then placed on a greased baking sheet and cook at 375F until they turn a golden brown. Mix the confectioners’ sugar, milk, and vanilla to form a glaze to drizzle over the turnovers.

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