Dried Cherry Turnovers

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Dried Cherry Turnovers

Makes 28 to 30

 

Dried cherries soaked in spiced port makes a

delectable filling for these flaky turnovers.

 

2 1/2 cups unbleached all-purpose flour

1 tsp. salt

3/4 cup (1 1/2 sticks) chilled butter, cut into small

pieces

8 oz. low-fat sour cream

2 1/4 cups dried cherries

1 cup ruby port

1 stick cinnamon

3 Tbs. brown sugar

1 1/2 Tbs. grated orange zest

In medium bowl, combine flour and salt. Cut butter

into flour. Add sour cream and gently mix with fork

until moistened. Turn onto lightly floured surface and

knead to form dough. Do not overwork.

 

Divide dough into 6 even pieces. Roll into balls.

Place each on a piece of plastic wrap; cover and

flatten into 5-inch disk. Refrigerate 30 minutes.

 

Unwrap one piece of dough. Roll between pieces of

plastic wrap into an 8-inch circle. Repeat with

remaining balls. Cover and refrigerate 1 to 2 hours.

 

Meanwhile, in a saucepan, combine cherries, port,

cinnamon and brown sugar. Bring to simmer, remove from

heat, cover and let sit 20 minutes. Remove cinnamon

stick and drain cherries.

 

Preheat oven to 350°F. Generously flour work surface.

Cut 3-inch rounds from each disk. Place 1 tablespoon

of cherries and a pinch of orange zest on each round.

Fold dough in half and seal edges with fork. Repeat

with remaining pastry and filling, making 28 to 30

turnovers.

 

Bake until golden brown, about 35 to 45 minutes.

 

PER turnover: 120 CAL; 2 G PROT; 6 G TOTAL FAT (4 SAT.

FAT); 13 G CARB.; 16 MG CHOL; 131 MG SOD.; 1 G FIBER

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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