Chocolate Banana Blender Muffins

Breakfast, muffins, Recipes, snacks

Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.

A couple things to note:

  • The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
  • Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
  • I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.

I hope you enjoy this recipe 🙂 It’s guilt free!

Chocolate Banana Blender Muffins

  • Servings: 6-12
  • Difficulty: easy
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INGREDIENTS:

  • 2 cups rolled oats
  • 1 scoop whey protein (I used Hammer’s Vanilla Whey)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
  • 1/3 cup unsweetened almond milk (any milk will do)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
  • 1/2 cup greek yogurt
  • 1 large ripe banana
  • 1 large ripe avocado

DIRECTIONS:

Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.

Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.

Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!

Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick  into the center to test if the muffin is done.

Creamy Spinach Stuffed Chicken

Dinner, Recipes

Juicy moist chicken filled with a delicious creamy, cheesy, spinach filling! If you’re looking to switch it up for lunch or dinner, this is the recipe for you!

I was pleasantly surprised with how much this filling tastes like spinach dip! It definitely elevates the chicken, and bonus points…it’s also nice and healthy ;).

These are great to make ahead and reheat later making them so perfect for meal prepping!

I hope you enjoy this delicious recipe!

Creamy Spinach Stuffed Chicken

  • Servings: 4-6
  • Difficulty: easy
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Yields 4 stuffed chicken breasts

INGREDIENTS:

  • 4 air chilled (if possible) chicken breasts thinly sliced -you can also slice yourself if you prefer
  • 2 cups frozen spinach
  • 1/4 cup greek yogurt or sour cream
  • 1 oz (or 1/4 cup) goat cheese
  • 1/4 cup mozzarella cheese
  • 2-4 tablespoons grated parmesan cheese
  • 1-2 tablespoons olive oil for seasoning
  • salt and pepper to taste

DIRECTIONS:

  • Start by preheating the oven to 400 degrees F and greasing a sheet pan with nonstick spray or laying some foil or parchment paper.
  • Place your chicken on the sheet pan, and pat your chicken breasts dry (if not air chilled). Create the slit on the side of the chicken breast opening it up for the filling. Season your chicken with salt and pepper inside and out. You can also drizzle the inside with a little bit of olive oil for extra flavor. Set the chicken aside and start working on the filling.
  • In a medium bowl, combine the frozen spinach (no need to drain or anything), the yogurt, cheeses, and sprinkle a little bit of salt and pepper.
  • Fill the inside of each chicken breast with the creamy spinach filling. Close each chicken breast with either toothpicks or roll and place slit side down on baking sheet (I actually didn’t have toothpicks). If you have extra chicken filling you can just spread the rest on top of the stuffed chicken rolls.
  • Drizzle with olive oil and season the top with salt and pepper if desired.
  • Bake for 35-38 minutes or until internal temperature reaches 165 degrees F with a meat thermometer.

**Notes**

*These store well in the fridge 5 days or cooked in the freezer for a couple months*

*To reheat simply preheat oven to 350 and bake until warmed through or reheat in the microwave for a minute*

Enjoy!

Hilda ❤

Blueberry Baked Oatmeal

Breakfast, Desserts, Recipes, snacks

I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!

This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!

Baked Blueberry Oatmeal

  • Servings: 6
  • Difficulty: easy
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Yields: 6 Slices

INGREDIENTS:

  • 2 cups rolled oats
  • 1 banana (half mashed, half sliced)
  • 1/2 cup blueberries
  • 1 1/2 cup almond milk (unsweetened is my preference)
  • 5 egg whites or (1/2 cup liquid egg whites)
  • 1 tablespoon pure maple syrup *optional
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder

DIRECTIONS:

  • Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
  • Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
  • Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
  • In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
  • Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂

*Notes*

*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*

Enjoy!

Hilda<3

Brown Sugar & Cinnamon Hand Pies

Breakfast, Desserts, Recipes, snacks

How about the iconic pop tart pastry? Such a classic delight! Well, I call these hand pies. They are just the tastiest little treats any time of day.

I didn’t make them perfectly rectangular and that’s okay. I prefer the more rustic look…I think it tastes more authentic that way 😉

The flaky pie crust, the ooey gooey brown sugar and cinnamon buttery goodness is the absolute best! You also can’t beat that wonderful glaze to seal the deal.

Give these a go! They are SO EASY to make. PS. If you have store-bought pie crust…these will take NO TIME at all 😉

Brown Sugar & Cinnamon Hand Pies

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS:

For the pie crust-

  • 2 cups white all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup vegetable shortening
  • 1/4-1/2 cup iced cold water

For the filling-

  • 1/2 cup packed dark or light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • egg wash (for the end): 1 large egg mixed with 2 teaspoons milk

For the Glaze:

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon milk (can use more if needed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

DIRECTIONS:

  • Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
  • Add the ice cold water little by little, until you form a the dough.
  • Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
  • Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
  • Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
  • Make your egg wash: simply beat your egg with milk in a small bowl
  • Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
  • Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
  • Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
  • Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂

*notes*

*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*

-Enjoy!

Hilda<3

Turkey Lasagna with Creamy Bechamel

Dinner, lunch, Recipes

This lasagna is unbelievable! It is SO DELICIOUS. My husband devoured it and he’s a picky eater 🙂

It doesn’t have the traditional ricotta cheese filling. Instead, it’s made with a decadent Bechamel Cream Sauce and it’s to die for!

Your entire family will be sure to love this recipe! It’s the perfect cheesy, delicious comforting meal that will bring everybody to the table quick!

A quick note- I made half of this recipe (since it’s just my husband and I) but this will feed the entire family just fine!

Turkey Lasagna with Creamy Bechamel

  • Servings: 8
  • Difficulty: moderate
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Yields 8 lasagna squares

INGREDIENTS

  • 1 1/2 cup Creamy Bechamel sauce
  • 1 lb ground turkey (I use 93/7)
  • 1 clove garlic finely diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 teaspoon dried fennel
  • 3/4 teaspoon dried Italian herb seasoning
  • 1 teaspoon dried basil
  • 1/4-1/3 cup water
  • 1/4 cup whole milk
  • 1 tablespoon worcestershire sauce
  • 1/2 lb fresh mozzarella cheese slices
  • 1/2 cup freshly grated parmesan cheese
  • 12 cooked (or pre cooked) lasagna noodles
  • olive oil for cooking
  • salt and pepper to taste

DIRECTIONS: 

  • Preheat the oven to 350 degrees F.
  • In a stockpot or dutch oven pan drizzle some olive oil, garlic, and cook the turkey until cooked through. Add in the sauces, dried herbs, water, worcestershire sauce, salt and pepper to taste. Cover and cook on medium/low for about 20 minutes until the sauces thicken up nicely.
  • Meanwhile cook your lasagna noodles if you haven’t already (or if you don’t have the pre cooked noodles). They should boil/ cook according to the instructions. I personally like mine cooked a little past al dente.
  • Add in 1/4 cup of milk to the turkey sauce and 2 tablespoons of the parmesan cheese to the sauce. Cover and let it cook another 5-10 minutes then turn off the heat.
  • Now it’s time to assemble on a large casserole dish- Start with that turkey marinara sauce at the bottom just enough to coat the bottom of the dish, lay 4 of the lasagna noodles on top (you may have to cut some to make fit), layer with more turkey marinara, white cream bechamel sauce, then some of the mozzarella, some of the parmesan cheese, then another layer of noodles and repeat until you’ve reached the third layer.
  • The final topping is the remaining turkey marinara, mozzarella, then parmesan cheese.
  • Bake in the oven for 25-30 minutes until cheese is melted and everything is cooked through. I love to broil the last 5 minutes or so. The cheese gets super gooey and delicious!

*Notes*

*You can prep ahead- simply cover the casserole dish tightly with plastic wrap and aluminum foil and then bake in the oven prior.

*Leftovers keep well in the fridge 4-5 days.

Enjoy!

Hilda ❤

Classic Chocolate Chip Cookies

Desserts, Recipes, snacks

Okay, so I know the name says “classic” but that’s what makes these cookies so magical. This recipe doesn’t call for anything fancy like cranberries and nuts…(although that’s delicious)! Sometimes simple is best 😉

What’s America’s favorite cookie? It’s this all time classic perfect Chocolate Chip Cookie, and it’s a favorite for a reason.

These cookies are soft and chewy in the middle and crispy on the edge. Just what a cookie should be! I used mini chocolate chips here since I love those little bits of chocolate throughout the cookie and in every bite.

The sea salt is a must! Trust me…just a little bit on top before baking. This is what makes these next level.

Classic Chocolate Chip Cookies

  • Servings: 18
  • Difficulty: easy
  • Print

Yields 18 Cookies

INGREDIENTS:

  • 3/4 cup of softened unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tablespoon vanilla extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 package of semisweet chocolate chips (I used the mini)
  • coarse sea salt for topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F and line your cookie sheets with parchment paper or nonstick spray.
  • In a mixer (or with your hand mixer and a large bowl) cream the butter, white, and brown sugar together until light in color. It should be nice and soft/fluffy.
  • Slowly add in the vanilla, and egg and beat together.
  • Start incorporating the flour 1 cup at a time (it gets messy if you add it all at once), and add in the baking soda, and salt.
  • Once that’s mixed together, add your chocolate chips and with a spatula fold them into the dough. You don’t need to use a hand or stand mixer for this part or you’ll over mix the dough.
  • Use a cookie scoop (or two teaspoons) to scoop out your cookies into your lined baking sheets. Make sure to spread them out about 2 inches apart so they don’t stick together when they bake. The batter should make about 18 medium sized cookies. You can make them bigger or smaller (that will also change the quantity).
  • Bake for 12 minutes or until the edges are golden brown and the cookies have cracked a little bit in the center.
  • Let them cool slightly or eat them straight out of the oven 😉

*Notes*

*These cookies store well in the freezer for months! Simply scoop them raw into a lined baking sheet (they don’t need to be spread apart) and put them in the freezer to harden a little bit (about 20-30 minutes) then transfer into Ziplock bag. Defrost in the fridge at least a couple hours before you plan on baking them 🙂

Hope you enjoy!

-Hilda ❤

Veggie Fritters

Breakfast, Dinner, Egg Dishes, lunch, Recipes

Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.

These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.

Veggie Fritters

  • Servings: 3 Fritters
  • Difficulty: easy
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Yields: 9 Fritters Total

INGREDIENTS:

  • 2 1/2 cups chopped or shredded veggies ( I used zucchini, carrots, and kale)
  • 1 clove of Garlic
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup buttermilk pancake mix (I used Kodiak)
  • 1/4 teaspoon pepper
  • Salt
  • olive oil for frying (or any oil of choice)
  • Sour cream or yogurt for topping

DIRECTIONS:

  • Start by chopping your veggies and the garlic clove. I placed my veggies in a food processor and pulsed a couple times until the veggies were finely chopped.
  • Add your veggie mix to a bowl, and then add the egg, milk, pancake mix, salt and pepper and mix with a spatula until combined.
  • Drizzle a frying pan with olive oil and turn the heat to medium high. The oil should be nice and hot but not too hot.
  • Grab about 1/4 cup of the mixture and pour into the pan ( like you’re making little pancakes).
  • Let them cook for about 2-3 minutes per side or until they form a nice crust on the outside and the centers are set.
  • Repeat this step for all your fritters.
  • Serve warm with a dollop of sour cream or yogurt with chives on top. It’s so delicious!

*Notes*

*You can store these in the fridge for about 4 days*

Bon apetitte!

-Hilda

Breakfast Danish Pastries

Breakfast, Desserts, Recipes, Sweet Bread
Pre- egg wash
After they’ve cooled with a light vanilla icing drizzle

Ahh, there’s nothing quite like a delicious buttery pastry to start your morning with a cup of coffee. These pastries are very simple to make! Not much rolling and folding required -but there is some of course ;).

The flavor is absolutely delicious. It’s almost like a cross between a buttery brioche and a croissant. These danishes will rock your world. Feel free to also add your own fillings! It’s such a versatile recipe and there’s a little bit of everything for everyone. Hubby’s personal favorite (and mine) is the cheese danish filling. AHHH!

I made a combination of cheese, lemon curd, and strawberry fillings…all delicious (details in the notes down below). I hope you love this recipe as much as we do! We love pastries for breaky, and really all time of day 😉

Breakfast Danish Pastries

  • Servings: 16 pastries
  • Difficulty: moderate
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Yields 16 pastries total

INGREDIENTS:

For the Pastry Dough:

  • 1/4 cup (60ml) warm water (between 100-110°F)
  • 2 and 1/4 teaspoons Active Dry Yeast (1 standard packet)
  • 1/4 cup granulated sugar
  • 1/2 cup half and half at room temperature (can use whole milk as well)
  • 1 large egg
  • 1 teaspoon salt
  • 14 Tablespoons cold unsalted butter (cut into cubes)
  • 2 and 1/2 cups all-purpose flour (plus extra for generously flouring hands, surface, and dough)

For the Filling:

  • 2/3 cup filling total * see notes (I used a combination of a Cheese, Strawberry Jam, and Lemon Curd filling)

For the Egg Wash:

  • 2 Large Egg Yolks
  • 1 Tablespoon milk

For the Vanilla Icing:

  • 1 Cup Powdered Sugar
  • 2 Tablespoons half and half
  • 1 teaspoon pure vanilla extract

DIRECTIONS:

  • To make the pastry dough: start by activating your yeast. Mix the warm water, yeast, and 1 Tablespoon of the granulated sugar in a large bowl. Let it sit for 5 minutes (you’ll see bubbles rise to the top and that’s how you know it’s working!)
  • Add the remaining sugar, egg, half and half, and salt and set the bowl aside to rest.
  • In a food processor place the cold unsalted butter cubes, and the flour and pulse 15-18 times. The butter pieces will be distributed throughout. Be careful not to over pulse. You may also use a pastry cutter if you don’t have a food processor.
  • Very gently, fold the flour mixture into the yeasted mixture with a rubber spatula. Fold just until the flour mixture is moistened. Dough will be very sticky and that’s what we want!
  • Turn the dough into a surface with a large sheet of plastic wrap and cover it tightly. Place it in the fridge for 4-48 hours.
  • Now, we will begin rolling and folding for 3 times total. Apply a generous amount of flour to your surface, and place the sticky dough on top. Flour your rolling pin and begin to form a rectangle with the dough.
  • Fold each edge into the middle as if it was a business letter, and then turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
  • Wrap up the dough and let it sit in the refrigerator again for at least 1 hour.
  • Take the dough out of the refrigerator and cut in half (you may freeze one half for later and defrost overnight when ready).
  • Line your baking sheet(s) with parchment paper.
  • Now, we start putting together our pastries. Place half of the dough into a floured surface and cut into another half, then cut into 4 equal pieces each (8 total pieces of dough).
  • Shape the dough into rounds and then make a small well in the center for the dough. Continue doing this for each little dough.
  • Fill each dough with 2-3 tablespoons of your filling of choice.
  • Make your egg wash by whisking the yolks with the milk, then brushing the sides of the dough with the egg wash.
  • You may chill the pastries in the refrigerator while you preheat your oven to 400 degrees F for at least 10 minutes.
  • Bake for 22 minutes or until gold and puffy!
  • You can make the vanilla icing while they bake and pop it in the fridge until ready to drizzle. Just mix all of the icing ingredients until you get the desired consistency.
  • Allow them to cool completely then drizzle with vanilla icing on each pastry if desired.

**Notes**

  • For the strawberry filling: mix 1/3 cup strawberry jam, a pinch of nutmeg, and splash of lemon juice into a small sauce pan until bubbly then cool in the fridge to allow it to thicken.
  • For the lemon curd filling: you’ll need 2 large egg yolks, 1/3 cup granulated sugar, 1/2 tablespoon lemon zest, juice of 1 1/2 lemon, 1/4 teaspoon salt, 3 tablespoons butter. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whisk until completely blended, then continue to whisk as the curd cooks. It will thicken up and should be about the consistency of hollandaise. Remove from the heat then add butter and continue to whisk (butter will melt). Place in a tight container in the fridge for up to 10 days.
  • For the cheese filling (hubby’s favorite): beat one 8 ounce block of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Make about 1/2 of this filling if using another filling as well 🙂
  • Other fillings: You can use other jams or preserves, pumpkin butter, or Nutella- the possibilities are endless!

Dough recipe adapted by Sally McKenney*

Enjoy!

Hilda ❤

Chocolate Peppermint Cookies

Desserts, Recipes

Winter is upon us, and I’m spending extra time in the kitchen these days! I love baking a good cookie around the holidays. These cookies are so easy to make and best of all delicious. The texture is chewy and soft, and then you have a nice peppermint flavor to go with the decadent chocolaty-ness. Pair these with a tall glass of milk or your favorite hot cocoa!

Chocolate Peppermint Cookies

  • Servings: 12-14
  • Difficulty: easy
  • Print

Yields 12-14 Cookies 

INGREDIENTS:

  • 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
  • 3/4 cup sugar
  • 1 large egg yolk
  • 1/4 tsp natural peppermint extract
  • 1 1/4 cup unbleached all-purpose flour 
  • 1/3 cup cocoa powder
  • 1 teaspoon instant coffee* (optional)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 candy cane (finely crushed)
  • 1/3 cup semisweet chocolate chips

DIRECTIONS:

  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg yolk, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, instant coffee, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips.
  • Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks!

-Enjoy

Hilda

Cherry Turnovers

Breakfast, Desserts, Recipes

Be ready to have your house smell like a bakery with these delightful little treats! Who doesn’t love a good cherry pie? And these are to die for. Perfectly buttery and flakey, and not to mention so EASY to make. You can make these ahead, and serve them at your next family get together.

Serve these warm with some vanilla bean ice cream on the side for a decadent dessert or with your morning coffee 😉 Yum!

Cherry Turnovers

  • Servings: 8
  • Difficulty: moderate
  • Print
 

Yields 8 Turnovers

INGREDIENTS:

  • 2 sheets of puff pastry
  • 1 large egg

For the filling*

  • 1 1/2 cup unsweetened frozen cherries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • pinch of nutmeg

DIRECTIONS:

  • Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper and set aside.

For The Cherry Filling:

  • In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, and cinnamon and stir until it starts to bubble.
  • Seperately mix the corn starch and water until corn starch is dissolved and add it to the cherry mixture.
  • Bring to a boil. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened. Remove from heat and allow to cool slightly. 

For the Turnovers:

  • On a lightly floured surface, roll out puff pastry sheets to approximately 12 inch squares. Cut each sheet into four squares.
  • Spoon Âź cup of cherry pie filling onto a corner of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle.
  • Press the edges with a fork to seal. Cut a small vent into the tops of each turnover (or prick with a fork).
  • Transfer your turnovers to the pastry sheet by using a flat spatula that is floured for easy non-stick transfer.
  • Transfer the sheets into the freezer for at least 20 minutes or cover and freeze overnight.
  • When ready to bake-in a small bowl, add the egg and 1 tablespoon of water. Whisk together to create an egg wash. Brush the top and sides of each turnover with egg wash, including the sealed edges.
  • Transfer turnovers to parchment lined baking sheet. Bake for 19-22 minutes, or until turnovers are golden brown. 

*Notes:

*Make sure your puff pastry sheets are thawed before using but still cold as this will yield a beautiful pastry.

*You can use a can of cherry pie filling in place of making the cherry filling!