Cherry turnovers.

Today something sweet with cherries before they are gone for another year.

Ingredients:

1 pkg (450 g) frozen butter puff pastry, thawed

1 egg

2tsp maple syrup ( I didn't use it)

2tbsp icing sugar

Sour Cherry Filling:

2 cups fresh sour cherries, pitted ( I used sweet cherries)

1/3 cup granulated sugar

1tsp lemon juice

1tbsp all-purpose flour

Ricotta Filling:

¾ cup ricotta cheese

¼ cup icing sugar

1tbsp grated lemon zest

Sour Cherry Filling:

In a saucepan, bring cherries, sugar and 3 tbsp water to boil. Reduce heat to medium-low; cook, stirring occasionally, until tender, about 15 minutes. Stir in lemon juice. Whisk flour with 1 tbsp water; whisk into cherry mixture and cook until thickened to consistency of jam, about 1 minute. Let cool completely, about 1 hour.

Ricotta Filling: 

Meanwhile, stir together ricotta cheese, icing sugar and lemon zest; set aside.

On floured surface, roll out each half of pastry into 12-inch (30 cm) square; cut each into four squares.

Spread ricotta filling over half of each square, mounding in center; top with sour cherry filling. Brush pastry edges with water; fold one corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each in three places for vents ( this part its easier done after you refrigerate). Transfer to parchment paper-lined rimmed baking sheets. Refrigerate for 30 minutes or for up to 12 hours. Whisk egg with 1 tsp water; brush over turnovers. Brush with maple syrup. Bake, one sheet at a time, in 425 F (220 C) oven until puffed and golden, about 15 minutes. Let cool for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.