Cherry Turnovers

I decided we needed a taste of Americana on the morning of July 4th, so I experimented with making cherry turnovers. My family deemed the experiment a total success so these will be a repeat in our family. (And I think I'll experiment with some other fillings as well...I'm thinking maybe Nutella...?!)

First I made a batch of bread machine crescent rolls. Actually, I put the ingredients in the bread maker before I went to bed and set the timer so the dough would be ready when I got up. Normally, I don't like doing this when the recipe involves an egg, but I know lots of people do this. And the dough was perfectly fine in the a.m.


Then I rolled out the dough just like I would if I made crescent rolls. The only alteration was that I rolled out each triangle a little flatter to give me a bigger surface to work with.

Then, using some jarred cherries, I put one or two cherries and about a tablespoon of the syrup the cherries are in on a triangle and rolled it up. Pinch the dough and seal it as best as you can. But don't worry if a little leaks out. (Just make sure you soak or clean your baking sheet as soon as possible because that baked cherry syrup is hard to get off!)





Bake according to the crescent roll recipe. And glaze with an icing made from powdered sugar and milk. Now, know that this isn't the flaky, croissant type dough (although that's my next challenge), but more the soft, buttery crescent roll dough.