Cherry and star anise turnovers

Cherry and star anise turnovers recipe

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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. See method

  • Serves 6
  • 20 mins to prepare and 30 mins to cook
  • 331 calories / serving

Ingredients

    For the cherry filling

    • 300g (10oz) frozen pitted dark sweet cherries, defrosted
    • 1 whole star anise
    • 75ml red wine
    • 75g caster sugar
    • 1 1/2 tbsp cornflour
    • 1 tsp vanilla bean paste or vanilla extract

    For the turnovers

    • 1 x 320g packet ready-rolled, all-butter puff pastry
    • 2 tsp plain flour, for rolling
    • 1 egg yolk
    • 1 tbsp milk
    • 2 tbsp caster sugar, for sprinkling

Each serving contains

  • Energy

    1390kj
    331kcal
    17%
  • Fat

    14g 20%
  • Saturates

    7g 33%
  • Sugars

    25g 28%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 48.3g Protein 4.4g Fibre 2.1g

Method

  1. 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.
  2. 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).
  3. 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.
  4. 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.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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