Cherry Turnovers with Cream Cheese and Almonds

Ingredients

• 1 tbsp (11g) quick cooking tapioca
• 1 tbsp (15ml) fresh lemon juice
• 8 oz (about 1 heaping cup) fresh or frozen sweet cherries, pitted
• 1/4 cup (1oz) dried cherries (optional)
• 1/4 cup (50g) granulated sugar
• 1 tbsp (7g) cornstarch
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 tsp vanilla extract, divided
• 1 tsp almond extract (optional)
• One 17.3 oz. package frozen puff pastry dough
• 4 oz cream cheese, at room temperature
• 2/3 cup (75g) powdered sugar
• 1 large egg, separated
• 1/4 cup (50g) roasted salted almonds, finely chopped
• 1 cup (113g) powdered sugar
• 1/8 tsp salt
• 1 tbsp pure vanilla extract
• 1-2 tbsp (15-30ml) milk

Instructions

1. 1

   Add the tapioca to a small bowl and...: Add the tapioca to a small bowl and cover with 2 tablespoons of room temperature water. Let sit for 10 minutes.

2. 2

   Add the lemon juice, cherries, dried cherries (if...: Add the lemon juice, cherries, dried cherries (if using), sugar, cornstarch, salt, and nutmeg to a heavy bottom sauce pan.

3. 3

   Add the softened tapioca and stir to combine.

4. 4

   Cook over medium high heat, stirring frequently, until...: Cook over medium high heat, stirring frequently, until the cherries release their juice and the whole mixture comes to a boil. Lower the heat slightly and cook for 2-4 minutes, stirring constantly, until the filling thickens to the consistency of jam.

5. 5

   Pour the cherry filling into a bowl, stir...: Pour the cherry filling into a bowl, stir in 1 tsp vanilla extract and the almond extract, if using. Let cool to room temperature, stirring every once in a while.

6. 6

   While the cherry filling cools, remove the puff...: While the cherry filling cools, remove the puff pastry from the freezer and begin to thaw according to package instructions.

7. 7

   Add the cream cheese, powdered sugar, egg yolk,...: Add the cream cheese, powdered sugar, egg yolk, and the remaining 1 teaspoon of vanilla to a large bowl and beat with an electric mixer until the ingredients are well combined and the filling is creamy and smooth. Cover the bowl and set aside until ready to use.

8. 8

   Preheat the oven to 375 degrees. Line a...: Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

9. 9

   Add the egg white to a small bowl...: Add the egg white to a small bowl and beat with a fork until loose and frothy.

10. 10

    Cut each sheet of puff pastry into 4...: Cut each sheet of puff pastry into 4 equal squares, giving you a total of 8 squares. Lay one square in front of you and use a pastry brush to coat all four edges with about ¼ inch of egg white. This will help the edges stick together.

11. 11

    Plop a heaping teaspoon of cream cheese filling...: Plop a heaping teaspoon of cream cheese filling on one of the corners of dough and spread out slightly with the back of the spoon. Add a heaping tablespoon of cherry filling in the center of the cream cheese filling.

12. 12

    Lift one corner of dough up and over...: Lift one corner of dough up and over the filling to create a triangle. Use the fork to press the edges of the dough together to seal. Some of the filling will probably leak out as you seal the edges. This is perfectly fine. Don't sweat it. Just wipe the leaked filling from the countertop before using the space to assemble the next turnover.

13. 13

    Gently lift the filled turnover onto the prepared...: Gently lift the filled turnover onto the prepared baking sheet. Repeat with the remaining squares of dough.

14. 14

    Use the pastry brush to coat the tops...: Use the pastry brush to coat the tops of the turnovers with beaten egg white. Sprinkle with the chopped, roasted almonds.

15. 15

    Bake the turnovers for 25-30 minutes, until the...: Bake the turnovers for 25-30 minutes, until the pastry has puffed and the tops of the turnovers are a light golden brown.

16. 16

    Remove the baking sheet to a wire rack...: Remove the baking sheet to a wire rack and let the turnovers cool on the baking sheet for about 15 minutes while you prepare the glaze.

17. 17

    Add the powdered sugar, salt, vanilla, and 1...: Add the powdered sugar, salt, vanilla, and 1 tablespoon milk to a small bowl. Stir until all the lumps of powdered sugar have dissolved and you have a smooth glaze. If you feel that the glaze is too thick, add a bit more milk until it's a consistency that will allow you to drizzle it over the turnovers.

18. 18

    Drizzle the glaze over the tops of the...: Drizzle the glaze over the tops of the turnovers.

19. 19

    Once completely cool, the turnovers can be covered...: Once completely cool, the turnovers can be covered and stored at room temperature for up to 1 day or in the refrigerator for up to 3 days.