Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Monday, July 13, 2009

Cherry Turnovers

These are super easy, but messy to make. You will not be disappointed in the results, though! They look and taste quite impressive! You could serve them for breakfast or at a party or shower. I used Williams-Sonoma's cherry pocket pies recipe as a jumping point for this one. (I like to give credit where it's due!)

2 cups fresh cherries, washed and pitted
1/2 c. sugar
1.5 Tbsp. cornstarch
1 tsp. almond extract
1 pinch salt
1 sheet puff pastry (I used Pepperidge Farms's puff pastry, which had no animal-derived ingredients. You have to thaw it 40 minutes before using.)
1 egg, beaten, mixed with 1 tsp. water (omit if preparing for vegan diners)
granulated sugar for sprinkling, optional

Whisk the sugar, cornstarch, and salt in a medium saucepan. Add cherries and almond extract, and cook over medium heat for 15 minutes. Although it starts off looking dry, it will quickly get gooey and gelatinous, and this is a good thing.

Preheat the oven to 400 degrees. Cover a cookie sheet with parchment paper.

Once the cherries are cooked, set them aside to cool slightly. Roll the puff pastry sheet to a 12x12 square, and cut into 9 4-inch squares. Put a spoonful of cherries in the center of each square. Brush the egg wash (or just water for vegan preparation) around the edges of the square. Fold over into a triangle and crimp the edges with fork tines to seal. Move the turnover to the parchment paper on the baking sheet. Brush the top of the turnover with the egg wash (or just water for vegan preparation) and sprinkle with granulated sugar, if using.

Bake 20 minutes or until the pastry is browned. (It will brown less without the egg wash and more golden with the egg wash.) Enjoy!

No comments:

Post a Comment