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Cherry Turnovers

Are you heading for a wine tasting experience day courtesy of Wine Unearthed or just consider yourself a bit of wine connoisseur? This fruity dessert is perfectly complimented by a sparkly berry wine or a fortified ruby port with cherry and plum overtones.


Serves 8

340g all-purpose flour

1 teaspoon salt

100g salted butter

6 tablespoons cold water

Cherry Filling:

470g fresh or pitted cherries

20g sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon ground cinnamon


240g confectioners’ sugar

1/2 teaspoon vanilla extract

1 to 2 tablespoons milk


In a large bowl, combine the flour and salt. Add the shortening until the mixture resembles a crumble.

Gradually add the water, tossing with a fork until the mixture forms a ball. Wrap the ball in a plastic wrap and refrigerate for 30 minutes.

Meanwhile in a large saucepan, combine the cherries and sugar.

Mash slightly and let stand for 15-20 minutes.

Stir in cornstarch until blended.

Bring to a boil over a medium heat. Cook and stir for two minutes or until thickened.

Remove from the heat and stir in the cinnamon.

Divide the dough into eight portions. On a lightly floured surface roll out each portion into a 5 inch square.

Place about 3 tablespoons of cherry mixture on one side of each square and fold the dough over the filling.

Press the edges with a fork to seal. Prick the top of each turnover.

Place the turnovers on a greased baking sheet. Bake at 190°C for 30-35 minutes or until golden brown.

While the turnovers are baking combine the sugar, vanilla and milk in a bowl.

Drizzle over the warm turnovers once they are cooked.

Serve warm.