Cherry, Goat Cheese & Thyme Turnovers
Posted by ReadyMade
Written by Amy Palanjian, Photography by Scott Little, Recipes and Styling by Tina Bell Stamos
Sweet and savory, these hand pies make dessert (or snack time) a total treat. If you can’t find fresh sour cherries, try canned and reduce the sugar called for if they are packed in sweet syrup.
Makes 12 to 14 turnovers
Skill Level
Moderate
Active Time
Half a day
Cost
$
- 1 c butter (2 sticks) at room temperature, cut into tablespoon-size pieces
- 8 oz plus 2 T cream cheese at room temperature
- 1¾ c flour
- ½ t salt
- ½ t baking powder
- 1 lb pitted sour cherries
- ½ c sugar
- 1 T fresh thyme leaves
- 1 T lemon juice
- 1 T cornstarch, dissolved in 1 T water
- 4 oz soft goat cheese
- 2 T cream cheese
- 1 egg, lightly beaten for glaze
Materials
- Medium bowl
- Electric mixer
- Medium saucepan
- Food processor
- Sheet pan
- Oven
Tools
Sift together flour, salt, and baking powder in a medium bowl and set aside.
In the bowl of electric mixer, blend together butter and 8 oz. cream cheese on medium high speed until creamy. Add flour mixture and blend until completely combined. Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour or overnight.
Meanwhile, combine cherries, sugar, and thyme in a medium saucepan over medium high heat. Bring to a boil, stirring constantly until sugar is completely dissolved. Stir in dissolved cornstarch and continue cooking until mixture thickens, about 1 minute. Remove from heat and cool while dough chills.
Combine goat cheese and 2T cream cheese in a food processor and blend until smooth. Reserve until ready to make turnovers.
Line two half-sheet pans with parchment paper or silpats. On a lightly floured surface, roll one dough disc into a 10-inch square (leave the other in the fridge as you work).
Using a pizza wheel or sharp knife, cut dough into four 5-inch squares. Spoon 1 rounded tbsp cherries and 1 tsp goat cheese mixture on top of cherries. Brush outside edge of pastry with egg wash and fold pastry over filling to form turnover. With a fork, seal both edges of turnover and transfer to prepared baking sheet, fitting 8 turnovers to each sheet pan. Brush tops of turnovers with egg wash.
Repeat process with remaining dough and bake turnovers until golden brown, about 18 to 20 minutes. Cool slightly on sheet pan and serve warm.
Variations: Sprinkle with powdered sugar for a sweeter and more playful treat; substitute sage for thyme; cut out dough using a scalloped cookie cutter for fluted edges.
