Everyday Cooking Adventures' Crescent Roll Cherry Turnovers

This week I bought some locally grown Flathead Lake cherries and couldn’t wait to scour my cookbooks for a good recipe. This recipe is inspired by a recipe called Cherry Bumpers in Laura Mason’s Farmhouse Cookery. According to her cookbook this type of recipe (minus the modern day crescent rolls) is traditional to Buckinghamshire, England.I was hoping to make this a little less time intensive so I decided to try it with store-bought crescent roll dough. Here it goes!

Almond vanilla filling is in ©EverydayCookingAdventures 2013

Cherry filling is in ©EverydayCookingAdventures 2013

Stoning or removing the pit from the cherries, was labor intensive but pretty quick once I got in the rhythm of slicing them in half and scooping out the pit to discard. See video below–my very first on my blog! If I had a cherry pitter tool I’m sure it would have gone much faster though.

After prepping the cherries, it was a breeze. I rolled up the crescents from the long side to the tip carefully stuffing the cherries back in if they fell out the sides. They started to nicely puff up and brown in the oven and after 9 minutes they were really ready to take out. I left them in 1 more minute to make sure the insides were set and then let them cool on the baking sheet out of the oven for 5 minutes. I then removed them to a cooling rack.

Ready for the oven ©EverydayCookingAdventures 2013

I had afternoon tea with them and they were so delicious! They aren’t overly sweet but definitely not sour either. They were nice and flaky on the outside and the cherries stayed whole but softened more on the inside. I am so excited these worked!! I hope you will try these for a breakfast, snack, or dessert yourself.

Cherry Turnovers ©EverydayCookingAdventures 2013

Crescent Roll Cherry Turnovers

By: Everyday Cooking Adventures, 2013

Makes 8 rolls

Prep Time: 10-15 minutes
Cook Time: 10 minutes

Ingredients:

1 can Big & Flaky crescent rolls
1 tbsp ground almonds
2 tbsp white sugar plus more for sprinkling
1 tsp vanilla
1 cup fresh cherries, rinsed, dried, stoned and sliced in half (about 20 whole cherries)

Directions:

1. Preheat oven to 400ºF. In a medium bowl, mix the almonds with the sugar and vanilla.

2. On a large 12×17 baking sheet, spray lightly with cooking spray or put down a silpat, see photos above. Unroll each crescent roll triangle on top.
3. Spoon a little of this mixture in the center of each rolled out crescent roll. Then top with cherries evenly distributed between them, about 5 per roll.

4. Brush with a little cold water around the edges of each roll and roll it into crescent shape from long side to tip. Brush the top of each one with a little water and sprinkle with a little sugar.

5. Bake for 10 minutes until lightly browned. Let cool a few minutes and serve warm. Or if serving later, warm back up in a 300ºF oven for 5 minutes. Or eat them cold!