August 28, 2016
National Cherry Turnover Day
This is a dessert that I could eat every single day! I love anything that includes cherry pie filling! You could probably scoop it on top of stroganoff or meatloaf or any of the other foods I thought I hated as a kid and I’d scarf them up. Hand to god – when I left my job in Colorado to move to Florida many years ago, one of my co-workers gave me a can of cherry pie filling as a gift because she knew how much I love it. Crazy, right? (I kind of thought so too…)
Turnovers are so incredibly simple to make that you’d have to be a complete idiot not to get it right. I know none of my 7 subscribers are complete idiots, so you are all very capable of baking this simple recipe. As long as you’re allowed to use a sharp kitchen knife, you can make these cherry turnovers. Heck, you can even turn them into apple turnovers, like I did last month, or you could get real crazy and make them blueberry turnovers or raspberry turnovers. Oh, the variety…
Cherry Turnovers (from I Wash You Dry)
1 box Puff Pastry Dough (found in the freezer section), thawed according to package instructions
1 (21oz) can Cherry Pie filling
For the Vanilla Glaze:
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Unwrap both of the puff pastry doughs and cut into 8 squares (4 from each dough).
Place a heaping tablespoon or two of cherry pie filling in the center of each square. Brush the edges of the squares with the egg white and fold over to enclose the pie filling.
Bake on baking sheet for 20 to 25 minutes, or until puff pastry is golden brown.
Let cool on a wire rack.
To make vanilla glaze:
Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Pour in a frosting bag or zip close bag then snip off the tip or corner to pipe on the cooled turnovers.
This morning I met with my writers group, so I had to wait until this afternoon to get these desserts ready. Sure, I could have made them this morning and brought them to my meeting, but then I figured if I did that only like 2 other people would show up. Instead, we had a fairly large group today – 9 people – and we all shared something we’re working on. I brought my outline for my spec episode of Blackish for my UCLA sitcom writing class. Everyone gave me excellent feedback and really boosted my ego with raving about the humor. And now they’ve inspired me to change my ending to something that’s even more funny and outlandish. I can’t wait! I also can’t believe this class is almost over! In two short weeks I’ll be finished and then maybe I’ll take the plunge and actually submit my work for consideration. Not that I know how Hollywood works whatsoever! I don’t think it’s as simple as virtually placing a homework assignment in a wire basket on the teacher’s desk before class begins…
Tomorrow is National Chop Suey Day and for some reason it always reminds me of my grandma. I don’t know if it’s because she grew up in Chicago and at that time, chop suey was all there was in terms of Chinese food. I can’t really remember what the significance is. Maybe I just need to ask. So tomorrow, I’ll be making my own version of chop suey and I’m sure it will be nothing like it was supposed to be! Oh well! It’s not like I’m saying I’ll make chop suey and then end up with a carrot cake and tacos…