Peanut Butter and Jelly Bars

Breakfast, Desserts, Recipes, snacks

If you love pb&j’s you’ll love these bars! They are so yummy as a snack, for breakfast, or even dessert. They take minutes to assemble making this recipe one of the easiest. You simply make the dough, press half of it on a loaf pan, top it with your favorite jam, then top it off with peanuts/ desired toppings, and then more of the dough on top. It is unreal as to how addicting and delicious these are! Double the recipe if you’re planning on feeding a crowd. You can also freeze these in an airtight container and have them for weeks.

I hope you love this recipe 🙂

Peanut Butter & Jelly Bars

  • Servings: 5-10
  • Difficulty: easy
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Yields 5 bars or 10 squares

INGREDIENTS:

  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 stick unsalted butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup strawberry jam (or any kind of jam)
  • 1/3 cup salted peanuts coarsely chopped *optional

DIRECTIONS:

  • Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray and line with parchment paper.
  • Start by creaming the butter and sugar until smooth and creamy then adding the honey. Add the vanilla and egg until well combined.
  • Add the dry ingredients slowly- the flour, baking powder, and salt until you form your dough.
  • Press about half of the dough to the bottom of the loaf pan. Pour the jam on top and spread around the entire pan then too with the coarsely chopped peanuts.
  • Layer the remaining dough on top of the jam. It’s okay if it doesn’t cover the entire jam! The jam is meant to peak through a little bit.
  • Bake for 30 minutes, let it cool completely before taking it out of the loaf pan and cutting it into bars or squares.

Enjoy!

Hilda ❤

-Hilda ďżź

Chocolate Chip Biscuit Cookies

Breakfast, Desserts, Recipes, snacks

Soft and pillow-y right out of the oven. Perfectly sweet with the touch of honey, and that buttery biscuit-y bite. These cookies/biscuits are delicious AND addicting. Beware….your children, husband, and you won’t be able to stop once you have a bite.

Biscuits for breakfast anyone? Yes please! 😉

Chocolate Chip Biscuit Cookies

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

INGREDIENTS:

  • 2 cups all-purpose flour 
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg *optional
  • 1/2 cup honey or maple syrup
  • 1/2 cup or 8 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 2/3 cups semisweet chocolate chips

DIRECTIONS:

  • Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease it really well.
  • Gather your dry ingredients (flour, almond flour, baking soda, salt, nutmeg) into a mixing bowl, and mix until combined.
  • Add in the honey and egg, and then slowly incorporate the cool melted butter and mix everything together.
  • Last, add the semisweet chocolate chips, but reserve a few to top at the end.
  • With a cookie scoop or 2 tablespoons drop the biscuit/cookie dough into your prepped baking sheet then top each with the reserved chocolate chips.
  • Bake for 12 minutes, then bang the baking sheet on the counter just a little bit so the cookies flatten out a little bit. They will still be a little puffy and that’s okay. They are like buttery biscuit cookies…so good!

*NOTES*

*Store these at room temperature 4 days or in the freezer for a couple months in an airtight bag*

Enjoy!

-Hilda

Cream Cheese Pastry Braid

Breakfast, Desserts, snacks

This pastry was a total hit.

I used a shortcut puff pastry recipe here and it still involves chilling, folding and rolling, but not as much. You can still see all the layers on this pastry. It’s DIVINE!

You can use store bought puff pastry here to make your life easier! If that’s the case then this will only take roughly about 45 minutes or so to make.

These little pastries are perfect any time of day. I make these for a quick delicious breakfast. It feels like you walked into a bakery when I make these! I hope you give this one a go 🙂

If you like this recipe, make sure to also check out my Breakfast Danish Pastries! You’ll love those too.

For the assembly, this is a guide on how you should roll the dough, cut the slits, and fill. You may add berries if you wish!

Cream Cheese Pastry Braid

  • Servings: 4
  • Difficulty: moderate
  • Print

Yields: 4 slices

INGREDIENTS:

For the puff pastry:

  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 2 1/2 sticks cold butter
  • 1/2 cup cold water

For the Cream Cheese Filling:

  • 1 egg (for egg wash) + 1 egg yolk room temperature (for filling)
  • 8 oz cream cheese, softened
  • 3 tablespoons sugar (can substitute honey)
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

For the puff pastry:

  • Combine the flour, salt and mix. Add the cold butter cut into cubes and distribute throughout the flour mixture. You don’t need to mix it too much.
  • Add the cold water then mix everything just until you form your dough. It might be a little sticky.
  • Grab a large sheet of plastic wrap and pour the dough mixture on top and press the dough with the plastic wrap to fold it into a tight square.
  • Wrap it well then let it chill at least 1 hour in the refrigerator.
  • Unwrap it and put the dough on a floured surface, then roll it out into a rectangle with a floured rolling pin. Fold it like a newspaper, turn it clock wise then roll it out again. Repeat this process 3-4 times. This allows you to really get those buttery flakey layers.
  • Wrap the dough with a large sheet of plastic wrap again and chill it in the refrigerator another 2-4 hours or overnight for the best results.

For the cream cheese filling:

  • Combine your egg yolk, softened cream cheese until nice and smooth. Add the sugar, and vanilla extract and mix.
  • Set the filling in the refrigerator tightly covered until you’re ready to assemble!

For the assembly:

  • As pictured in the diagram above, you will want to roll the dough into a triangle, then cut the slits as evenly as possible. It doesn’t have to be perfect.
  • Fill your dough with the cream cheese filling, then fold everything over as if you’re making a braid.
  • Place the pastry back in the fridge (or even better- the freezer) to chill at least another 20 minutes while you preheat the oven to 400 degrees F.
  • Take it out of the fridge/freezer and brush with egg wash. Pop it in the oven for 20-25 minutes or until golden brown and flakey. If you add fresh berries this might take longer since berries tend to release a lot of liquid. Make sure the bottom is also nice and brown.
  • Let it cool, then dust with powdered sugar if desired or serve it as is. It’s delicious 🙂

*NOTES*

** You want to chill the pastry right before baking because we want to make sure the dough is as cold as possible and goes into a very hot oven. This will create those flakey layers**

Enjoy!

-Hilda<3

Sticky Crumble Sourdough Coffee Cake

Breakfast, Desserts, Recipes, snacks

Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!

I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂

About sourdough starter/ starter discard:

If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!

Sticky Crumble Sourdough Coffee Cake

  • Servings: 6
  • Difficulty: easy
  • Print

Yields 6 slices

INGREDIENTS:

For the sticky crumble:

  • 5 tablespoons butter melted
  • 2 tablespoons maple syrup
  • 1/3 cup brown sugar
  • 1/8 tsp salt
  • 1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
  • 1/3 cup pecans or nuts of choice
  • For the coffee cake:
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups white granulated sugar
  • 1 cup starter discard (or sour cream/ yogurt)
  • 1 egg
  • 2 tablespoons melted butter
  • 3 tablespoons canola oil

DIRECTIONS:

Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).

Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.

In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.

Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.

Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.

  • Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
  • Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.

Enjoy!

Hilda

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
  • Print

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.

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
  • Print

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
  • Print

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

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
  • Print

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 ❤

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!