Sunday, August 15, 2010

No-work, non-dairy all-delish cherry turnovers!

These are so good that my kids licked the plate afterwards! It has been so long since I've had turnovers, and I really miss that flaky, sweet, spicy goodness. Most turnovers are made with butter in the crust, and I haven't yet pulled together the motivation to try to make my own pastry dough with margarine.

But guess what? I discovered that Pillsbury Crescent dough is dairy-free! And guess what else? They have new dough SHEETS. One big roll of crescent dough in an un-perforated sheet! You can use them as pockets, cups, triangles, whatever. And NO BUTTER! :::swoon:::

Of course, I was immediately inspired to make turnovers. I had a bowl of fresh, pitted cherries in the fridge, which were tossed with brown sugar and cinnamon, quickly nestled into little folded triangles of dough and dotted on top with raw sugar, baked for 15 minutes and then devoured!

Nom-nom-nom-nomnomnomnom. Mmmmmm. Smile.

Here's the recipe (it's so easy, can it even be called that?)

Cherry Turnovers

2 cups fresh, pitted cherries
1/2 cup brown sugar
1 tsp cinnamon
1 pkg Pillsbury Crescent Sheets dough
1/4 cup raw sugar

Toss cherries with brown sugar and cinnamon to coat. Unroll dough and cut into squares (I cut them at about four inches each). Stretch each square slightly, then spoon just enough cherries to cover 1/2 the square. Fold one corner across the cherries diagonally to form a triangle and pinch the edges closed. Sprinkle raw sugar over the top. Repeat with remaining squares of dough. Secretly eat the leftover cherry mixture in the bowl before someone else notices. Place the turnovers on a greased cookie sheet and bake at 350 for 15 minutes or until light brown. Enjoy!