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Cherry Turnovers

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Submitted by karla

YIELD

2 dozen

PREP

25 min

COOK

15 min

READY

45 min

Ingredients

4 ¼ 122.8
OUNCES ML/G PUFF PASTRY
frozen, thawed
21 606.9
OUNCES ML/G CHERRY PIE FILLING
canned, drained
1 237
2 3E+1
TABLESPOONS ML WATER

Directions

Preheat the oven to 400℉ (200℃).

Cut each sheet of puff pastry into four squares.

Place equal amounts of cherry pie filling in the center of each square.

Brush the edges with water and fold in half diagonally.

Seal and crimp the edges with a fork.

Bake on ungreased baking sheets for 15 to 18 minutes or until puffed and golden.

Meanwhile, in a small bowl, combine the confectioners’ sugar and water; mix well.

Drizzle over the warm turnovers and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 451 23% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 28g 28%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 9%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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