Like most humans, I LOVE a good dessert. Something a buttery dough stuffed with gooey cherries and goat cheese is the only option, hence the goat cheese & sour cherry turnovers! However, the key to making these is.. do it for a crowd, them you’re not tempted to have one for breakfast (great excuse to indulge in a pie for breakfast) lunch (well sugar is energy) & afternoon snack (crashing so hard, 5 pm dinner sounds amazing!). To avoid this trap cook for a crowd!
I usually use frozen puff pastry, it is a time saver in the kitchen. If you’re a little scared of making your own pastry or even your own pie crust, frozen puff pastry does the trick. And it does it very well! Buttery, crisp, flaky, and convenient all in one
Another thing I love about this goat cheese cherry turnover recipe is you can make it waaaay ahead of time and leave them in the fridge. You will find pretty much everyone likes these cherry turnovers, for 1 no one is too sure what’s actually inside, the temptation of the flaky pastry ropes them in, the sweet and sour explosion of the cherry will make delight any taste buds then you will thoroughly impress any self-respecting cheese connoisseur with that lovely creamy hit of goat cheese. Pretty much a perfect all rounder and if one silly fool doesn’t agree on there more for you!
Cherries are available and in season during July and August in the UK & USA. Considering I was making this in winter, I opted for the frozen variety, you find that you get a better tart flavour from the frozen variety!
To find out the calories in a cherry and goat cheese turnovers check out the nutritional information below.
Goat Cheese and Sour Cheery Turnovers
Goat Cheese and Sour Cheery Turnovers
Make the sour cherry filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices-- about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
Make the goat cheese filling: In a mixing bowl, beat goat cheese, sugar and sour cream together until light and fluffy
Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies-- if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash.
Spoon 2-3 Tablespoons of cooled cherry mixture onto half each of the 3 bottom rectangles repeat with the goat cheese filling. Place the top rectangles over the filling, lining up the edges as best you can.
Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
During the last few minutes of chill time, preheat oven to 375°F (190°C).
Bake the pastry pies for 30-35 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pies from the oven and allow to cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
Make ahead tip: The filling can be made up to 5 days ahead of time; see step 1. The pastry pies can be assembled up to 1 day ahead of time; see step 3. You can also prepare and bake the pastry pies in advance and store the baked pastry pies in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat in the microwave or a 300°F (149°C) oven for 20 minutes before serving.