These wonderfully gooey cherry and star anise turnovers are easier to make than you might think. Try serving these gorgeous fruity parcels with a dollop of cream or a scoop of ice cream for a sophisticated sweet treat.
- Put the star anise, red wine and sugar and set over a medium heat. Bring to the boil and simmer briskly for 5 minutes, until syrupy and reduced by two-thirds. Add the cherries and continue to cook for 4 minutes. Combine the cornflour with 1 tablespoon of water to make a paste. Stir this into the cherry pan and continue to stir over the heat for 2 minutes, until the liquid thickens. Remove from the heat and stir in the vanilla. Leave to cool, then remove the star anise.
- Preheat the oven to gas 6, 200°C, 180°C fan. Unfurl the pastry on a cool, lightly floured surface and roll out a little thinner. Use a sharp knife to trim, forming a 20 x 30cm (8in x 12in) rectangle. Cut this into 6 squares, each 10 x10cm (4in x 4in).
- Put a tablespoon of cooled cherry compote in the middle of each square. Paint the edges of the square with water using a pastry brush. Bring one corner over to the opposite one and press the edges together to form a triangle. Transfer the turnovers to a baking sheet lined with non-stick baking parchment.
- Mix the egg yolk and milk together and brush all over the pastries to glaze. Cut a double slit in the top of each turnover for the steam to escape. Sprinkle with the remaining sugar and bake for about 20 minutes until puffed and golden. Serve with cream or a scoop of ice cream if you like.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.