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I learned how to make the perfect pie crust working at a local bakery. There’s nothing special about it — just butter and flour — but it always turns out perfectly flaky and tender. It’s usually my go-to pie crust.
I still make it, but I usually like to add something that will pair well with the specific type of pie I’m making, like the cream cheese crust in this spring beauty
These cherry turnovers use that same crust, but with the addition of almond extract because it compliments the cherries so well. Everyone that has eaten this has raved about the crust, not just the flakiness, but also the unique, complimentary flavor that they can’t quite place.
The filling is easy enough — tart cherries, cornstarch, brown sugar, lemon juice, and a dash of vanilla. It’s the perfect summer treat that is less fussy than a pie, yet somehow more impressive. Even better with your favorite vanilla ice cream on top.
Cherry Turnovers with Almond Cream Cheese Crust
- 1½ cups flour
- 12 tablespoons butter, chilled and cut into small cubes
- 4 ounces cream cheese, chilled and cut into small cubes
- ½ teaspoon almond extract
- ½ teaspoon kosher salt
- Ice water
- 6 cups sour cherries, thawed and drained if frozen
- ¾ cup brown sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1 egg beaten with 1 tablespoon milk or heavy cream
- Coarse sugar
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment, using two if necessary.
- Make the crust: Put the flour, butter, cream cheese, almond extract, and salt in a food processor. Pulse until butter is mostly pea-sized.
- Slowly drizzle in ice water while continuing to pulse until mixture comes together in a stiff dough. You’ll need a few tablespoons of water at most.
- Divide the dough into two pieces, wrap in plastic and chill while you prepare the fruit.
- Put all of the ingredients for the filing into a large bowl and mix well. Let stand for a few minutes.
- Divide each of the dough pieces into quarters, for a total of eight. Put all but one or two in the fridge so they can keep cold while you roll them.
- Roll each ball of dough into a 6-8 inch circle. Spoon the cherry filling in the center of the dough and fold in half. Crimp the edges and transfer to your baking sheet. Repeat until all crust is gone.
- Using a sharp knife, slice vents in the turnovers and brush with the beaten egg mixture. Sprinkle with sugar and bake for 20-25 minutes, until filling is bubbly (it will probably bubble out of the crust; this is fine) and crust is browned.
- Let cool for at least 15 to 20 minutes to help the filling thicken up.
- Serve warm topped with ice cream if desired.