It is that time of year again when our daughter, Nicole, gifts us with tons of cherries from her sour cherry tree. I look forward to this each year and try to come up with new recipes to share.
It's hard though, folks, when all of the past recipes are soooooooo good and you really want to make (and eat) them again.
Whatever you make, you normally need to start with pie filling so run over to this post to see how to turn those sour cherries into a delicious pie filling.
Once you've made the cherry pie filling you can go on to make a Cherry Cheese Braid, Cherry Pie Bars, Cherry Pie (of course), Cherry Muffins, a second version of Cherry Pie Bars and Cherry Strudel.
Don't turn them all into cherry pie filling though. You are going to want to save some for this delicious Sour Cherry and Chocolate Chunk Ice Cream.
I wanted to make something different and was originally going to make jam and I still plan on doing so....I still have a lot of cherries in the freezer....but I haven't gotten to that yet.
What I did get to were these delicious and easy little turnovers made with frozen phyllo dough. It doesn't get much easier than that.
We enjoyed a couple for breakfast and then put the rest on this tray to give to Nicole and Pierre when we met them for lunch. Sharing with them ensures that they will remember us next year when they are picking all those cherries.
Before I share the recipe with you, I want to share my upcoming week and the menu I have planned.
Tomorrow we may be moving the equipment and supplies of the Food Pantry to our new location. I am still waiting to hear about my volunteers. If that doesn't pan out we are taking a road trip to a local winery. I am hosting our WinePW group this month and have chosen to have our group showcase little known wine areas. It doesn't get much less known than Michigan's thumb LOL.
Sunday we are heading back to Saginaw for another visit with M, the eldest, hopefully this will be ending soon and she will be moving in with us. If we don't get to the winery on Saturday we will try to fit it in today.
Monday I am going to yoga class. Tuesday we have our Angel Face. I also have a Food Pantry Meeting for all current and new volunteers. We have moved to a new location. I am pretty excited about that.
Wednesday we will be visiting Aunt Irene after we return Little Miss to her Mama. Thursday and Friday are clear for now.
So here is what we'll be eating all week. What's on your menu?
Filet de Porc a la Sauge
Dinner out with Marissa
Farm Stand Pasta
Carry out with Aunt Irene
Country Ribs with Mango Barbecue Sauce
Buttermilk Potato Salad
And here is the recipe for these Easy Cherry Turnovers.....Enjoy.
#cherries, #sourcherries, #turnovers, #pastry, #easy, #quick, #phyllo, #filo, #desserts, #fruitdesserts,
Desserts, Fruit, Pastry
Dessert, Fusion, American, Greek
Yield: 12 TurnoversPin it
Easy Cherry Turnovers
prep time: 15 minscook time: 15 minstotal time: 30 mins
These flaky, little tarts filled with sour cherry pie filling and drizzled with glaze are quick to bake up and fancy enough to serve to guests.
1/2 package frozen Phyllo Dough
1 can cherry pie filling or homemade pie filling (see link above)
Cooking Spray (I used olive oil)
5 T. powdered sugar
2 t. milk
Thaw the roll of Phyllo dough per package instructions. Open the Phyllo roll, lay flat and cover with a damp paper towel.
Place one sheet of Phyllo on your work surface and coat with cooking spray. Layer another sheet on top and spray again with the cooking spray before layering a third sheet on top. Cut the layered sheets in half lengthwise.
Place approximately 1 Tablespoon of the pie filling about an inch from the short bottom of the strip. Fold the bottom up and over the filling, then fold it diagonally to make a triangle. Fold it back and forth diagonally until you reach the end. Place the turnover, seam side down onto a baking sheet lined with a silicone mat or parchment paper.
Repeat the above steps until all phyllo is used. Any remaining cherries are wonderful heated and served over ice cream.
Spray the turnovers with cooking spray and bake in a preheated 375* oven for 12-15 minutes, until golden brown and flaky. Remove to a wire rack and allow to cool completely.
Mix together the powdered sugar and milk to make a glaze. Drizzle over the cooled turnovers and allow to set before serving.
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