Yield 12 Servings
Prep Time 5 Minutes
Total Time 30 Minutes
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 3 cups cherries (fresh or frozen; don’t thaw if frozen)
- 1 tsp almond extract
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/4 cup honey
- ¼ tsp salt
- 2 sheets frozen puff pastry, set at room temperature for 10 minutes to thaw
- 2 egg yolks
- 2 Tbsp milk
- 4 Tbsp unsalted butter, melted
- ½ cup Nate’s 100% pure honey
Preheat your oven to 375℉. Line 2 baking sheets with parchment paper and set aside.
In a small saucepan, whisk together the cornstarch and water.
Add in your cherries, almond extract, lemon juice, lemon zest, honey, and salt. Stir to combine.
Bring to a simmer over medium heat, and stir constantly, breaking up the cherries a bit as they cook.
Let the compote simmer for about 5 minutes, then remove from the heat. The mixture will thicken slightly as it cools. Set aside to cool while you prepare your pastry dough.
Open up your puff pastry sheets and cut them each into 4 equal squares. Whisk together the egg yolks and milk for an egg wash.
Place 2 tablespoons of cherry filling into the center of each square. Do not overfill, as this will cause the filling to burst out of the pastry while baking.
Brush the edges with your egg wash, then fold in half in a triangle. Use a fork to press the edges together to seal. Brush the tops lightly with egg wash as well.
Place on your parchment lined baking sheet. Bake for 18-20 minutes, or until golden and puffed up.
For the glaze, whisk together your melted butter and honey. Drizzle over hot turnovers