Note: This recipe was adapted from "Martha Stewart Pies and Tarts," "The King Arthur Flour Baker's Companion," and "The Modern Baker" by Nick Malgieri. For a variation on the topping, skip the sprinkling sugar and instead drizzle turnovers with a powdered sugar glaze after they've cooled.
• 13/4 c. all-purpose flour, plus more for work surface
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2 sticks unsalted butter, chilled
• 1/2 c. ice water
• 2 c. pitted cherries, fresh or frozen (12-oz.pkg.)
• 1/4 c. granulated sugar
• 1 tbsp. cornstarch
• Pinch of salt
• 1 tbsp. lemon juice
• 1 egg white, beaten with 1 tbsp. water
• Decorative sugar (also called sparkling sugar)
To make dough: In a large bowl, whisk together flour, 1/2 teaspoon salt and baking powder. Cut butter into 1/2-inch pieces and add to flour. With a pastry blender or fingers, quickly work butter into the dough until it's in pea-sized pieces. Add 1/2 cup ice water and mix with a spoon until the dough comes together in a shaggy mass. Turn dough out onto counter and knead a few times until it holds together.
Generously flour work surface then roll dough into a rectangle about 9 inches wide and 18 inches long, reaching under dough every so often to make sure it's not sticking. From the long sides, fold the dough like a business letter, bringing one third over the middle third, then the remaining third over that.
From one short end, roll the dough into a tight package, then press down with your hand to make a rough square. Wrap well in plastic wrap and let chill for at least 2 hours before using.
(You can keep the dough refrigerated for 2 to 3 days. If you freeze it, defrost it overnight in the refrigerator.)
To make filling: Cut cherries in half, then combine with granulated sugar, cornstarch, pinch of salt and lemon juice in a medium saucepan. Cook over medium heat, stirring often, until filling thickens, about 10 minutes. Set aside to cool.
Preheat oven to 400 degrees. Prepare a baking sheet with a piece of parchment paper, or leave ungreased.
To make turnovers: Place dough on a well-floured work surface and roll into rectangle a little larger than 12 inches by 16 inches. With a ruler, mark dough into 4-inch increments, then with a knife or pizza cutter, cut into 12 (4-inch) squares, making a clean cut along the rough edges.
Place a rounded tablespoon of cherry filling in the center of a pastry square. With a finger, moisten two sides of the dough and fold the dough over the filling, using a fork to crimp the edges. Place on baking sheet and repeat with remaining squares.
Brush each turnover with beaten egg white, careful not to spill over the edges, which could prevent the turnovers from rising. Sprinkle generously with decorative sugar. With a small knife, prick pastry to make three steam vents.
Bake for 20 minutes, or until golden. Cool on wire rack.
Nutrition information per serving:
Calories 242 Fat 16 g Sodium 140 mg
Carbohydrates 24 g Saturated fat 10 g Calcium 22 mg
Protein 3 g Cholesterol 41 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 3 fat.