A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing, and baking it. Turnovers can be sweet or savory. They are usually baked, but may be fried.
You can always buy turnovers in the market or bakery, but I've adapted this recipe from Pillsbury Baking. To make it even easier, I use prepared pie crust dough rather than making my own. Quicker! You can also make turnovers from puff pastry--either your own or store bought. I love cherry turnovers, and once again, you can make your own cherry preserves (lots of cherries in the market right now), but I like Bonne Maman Cherry Preserves for their tartness, and I always have a few jars in the pantry. And, as always, use the very best dark chocolate chips (or chopped dark chocolate).
Chocolate Cherry Turnovers
1/2 cup Bonne Maman Cherry Preserves
Double Pie Crust (I use Trader Joe's)
1 - 1/2 tsp cornstarch
2 Tbsp mini dark chocolate chips
Heat oven to 400. Line baking sheet with parchment. Coat with no-stick cooking spray.
Use two pie crusts. Divide in half. Roll each half to 1/16" inch thick. Cut four 5 1/4 circles from each half for a total of 8!
In small bowl, stir together cherry preserves and cornstarch. Spoon 1 Tbsp in center of each dough circle. Sprinkle with 1/2+ tsp chocolate chips. Moisten edges with water. Fold in half over filling. Crimp with fork to seal. Put on prepared baking sheet. Prick tops with fork to allow steam to escape.
Bake 20-22 minutes or until golden brown. Cool on wire rack.
Sprinkle with powdered sugar.