Cherries are popular fruits that you see in a variety of desserts, baked treats, and garnishes. February is designated National Cherry Month to celebrate this deliciously tart treat, and because of that, it’s a perfect opportunity to focus on how you can use cherries in a ton of fun and tasty ways.
Turnovers are delicious breakfast treats that you can eat any time of day and feel satisfied.
2 Puff Pastry Dough (Often found in frozen section at store)
21 Ounce Cherry Pie Filling
1 Egg White, Lightly Beaten
1 ½ Cups Powdered Sugar
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
Preheat the oven to 375 degrees Fahrenheit.
Unwrap the puff pastry doughs and cut into 8 squares. (4 from each dough)
Spoon a heaping tablespoon or two of cherry pie filling in the center of each square.
Brush the edges of the square with the lightly beaten egg white and fold over to enclose the filling.
Bake on an ungreased baking sheet for 20-25 minutes until the puff pastry is golden brown.
Cool on a wire rack.
While the turnovers are cooling, mix your topping glaze: the milk, powdered sugar, and vanilla extract. Whisk until smooth. Pour into a frosting bag, cut the tip of the bag and pipe over the turnovers.
This delectable treat is quick, easy, and delicious!
Graham Cracker Crust
1 (8 Ounce) Package Cream Cheese
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1 Cup Heavy Whipping Cream, Whipped
1 (12.5 Ounce) Can Cherry Pie Filling
If you’re making your own graham cracker crust, now is the time to do it. A homemade crust includes 1 ¼ cups graham cracker crumbs, ¼ cup softened margarine, and ¼ cup sugar. You mix these ingredients together until it’s well incorporated and crumbling. Then, press it into a pie plate. Be sure to have it go up the sides as much as it can.
Once your crust is ready, beat your cream cheese, sugar, and vanilla in a bowl until it’s smooth.
Whisk your whipped cream into the cream cheese mixture until it’s smooth.
Pour your mixture until your crust. Smooth the top with a spatula and refrigerate it until it’s firm (which should be in about 2-3 hours).
Spread your cherry pie filling over the top and then put it back in the fridge until serving.
You can’t think of cherries and not think of cherry pie!
Pillsbury Premade Pie Crusts (2 Crusts)
4 Cups Fresh Sour Cherries
1 Cup Granulated Sugar
⅓ Cup Cornstarch
2 Tablespoons Butter
2 Tablespoons Lemon Juice
½ Teaspoon Ground Cinnamon
1 Large Egg White
Granulated Sugar (For Sprinkling On Top)
Prepare your cherries by pitting and halving them.
Add your cherries to a mixing bowl with sugar, cornstarch, and lemon juice and mix.
Line a 9-inch deep-dish pie pan with one pie crust. You may need to roll your crust to be large enough to fit your dish (about 12 inches in diameter).
Once your dish is lined with your crust, spoon your cherry filling into the crust. Sprinkle your cinnamon over the filling.
Roll out your second pie crust and use a knife, pizza cutter, or pastry wheel to cut your pie into long strips that are about a half an inch wide.
Lay the strips over the pie in a lattice pattern. Pinch the edges of the lattice pieces to the bottom pie dough.
Brush a thin layer of beaten egg white over the top of the pie crust to prevent burning, and sprinkle the lattice lightly with granulated sugar.
Bake your pie at 400 degrees Fahrenheit for 40-45 minutes. At about 25 minutes in, place a piece of tinfoil over the top to prevent the crust from getting too brown. You can remove the foil near the end of baking or leave it on top.
Give your pie plenty of time to cool down (several hours or overnight in the fridge) and enjoy!
What’s your favorite cherry recipe? Share in the comments below!