AUGUST 28TH – CHERRY TURNOVER

Cherry Turnovers

2 2/3 c. all-purpose flour

1 tsp. salt

¾ c. shortening

6 Tbsp. cold water

Filling:

2 c. fresh or frozen pitted tart cherries, thawed

½ c. sugar

2 Tbsp. + 1 ½ tsp. cornstarch

¼ tsp. ground cinnamon

Glaze

1 c. powdered sugar

½ tsp. vanilla

1-2 Tbsp. milk

In large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water; tossing with fork until dough forms a ball. Wrap in plastic warp; refrigerate 30 minutes. Meanwhile, in large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cinnamon. Cool. Divide dough tint 8 portions. On lightly floured surface, roll out each portion into 5” circle. Place about 3 Tbsp. cherry mixture on one side of each circle; fold dough over filling. Press edges with fork to seal. Prick tops with a fork. Place on greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in small bowl, combine powdered sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm. Serves 8.