8/2/2025
Cherry Chocolate Turnovers
These make a great little breakfast treat! You can actually completely pre-make these and then freeze for an easy bake in the morning.
The other option is the make the filling the night before and put the turnovers together freshly in the morning, which is also a nice shortcut! The filling is best if it has time to cool before using so this option is generally my favorite.
- 4 cups fresh or frozen cherries, pitted & sliced in half
- 1 cup maple sugar
- 2 tbsp Almond Creme White Balsamic
- 1 tsp espresso powder
- pinch of salt
- Fratelli Sicilia Chocolate Spread
- Puff Pastry sheets
- 1 egg, beaten for egg wash
- coarse sugar for sprinkling
In a medium saucepan, combine cherries, maple sugar, Almond Creme White Balsamic, espresso powder and salt. Cook over medium heat, stirring frequently until mixture cooks down significantly, about 30 minutes. Ideally, let filling cool for at least an hour in the refrigerator before using for turnovers.
Preheat oven to 400F. If using frozen puff pastry, let thaw for 5-10 minutes before using. Cut puff pastry into 4" squares. Spread about a ½ tbsp of chocolate spread diagonally from one corner to another on the square. Place about 2 tbsp of the cherry filling directly over the chocolate. Bring remaining corners to overlap over the cherry filling and press firmly together. repeat with remaining pastry squares until desired amount of turnovers is made (filling will make about 12 turnovers and can be frozen if unneeded!).
Line a baking sheet with parchment paper and place turnovers on it evenly spaced. Brush puff pastry with egg wash and sprinkle with coarse sugar. Bake for 12-15 minutes or until pastry is puffed and golden. Filling may spill out of the turnovers a bit. Let cool for just a couple minutes, then remove turnovers from parchment paper. Enjoy!
