Glazed Cherry Danish Turnovers

Wednesday 3 August 2016

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I have one of those husbands who seemingly can eat whatever he wants without gaining an ounce.  Seriously.   He actually has a problem keeping weight on. I, on the other hand, only have to sniff at something tasty and I put on ten pounds.  It makes you sick. The problem is I do a lot more than sniff.  Good food.  It's my only weakness.

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I had a packet of all butter puff pastry (ONLY use the all butter kind) that was getting near it's sell by date at the weekend and so I decided to make a treat for my honey.  I made him these delicious Glazed Cherry Danish Turnovers.

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Sigh . . .  I do love a good cherry or strawberry danish.   The Tim Horton's back home has lovely ones.   I could just gobble them up.  It's a good thing there is no Tim Horton's over here in the UK because I would be sorely tempted to pick one up far too often to do my hips any good!!

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As you know I can be rather lazy at times, so you know also that this recipe is quick and easy as well as being delicious.  All you need really is a packet of cream cheese, some cherry jam, a packet of puff pastry (All Butter natch!) an egg for glazing, some sugar for sprinkling, and some Icing sugar (Confectioner's sugar.)

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In not much more than half an hour you can be feasting on these delicious little treats.  I kid you not!  Don't be tempted to overfill them . . . you will experience blow out if you do.  They still taste really good, but they are not as pretty.   Or are they???  I suppose it is all a matter of taste and perception.  I had some blow out and they still looked mighty tasty to me.  Hard to resist . . .  far too hard to resist.

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*Glazed Cherry Danish Turnovers*
Makes 6

Flaky, buttery puff pastry turnovers, filled with cream cheese and sour cherry preserves.  Topped with some crunchy demerara sugar and a cream cheese and vanilla glaze when done for even more scrum.

1 sheet of ready roll puff pastry, chilled
3 TBS of full fat cream cheese
6 TBS sour cherry preserves
1 large egg yolk, beaten with 1 tsp water
demerara sugar to sprinkle (turbinado)

For the Glaze:
2 TBS cream cheese
130g of icing sugar, sifted (1 cup)
few drops of vanilla extract
milk to thin  

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Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with baking parchment.  Set aside.

Cut the puff pastry into 6 equal sized squares with a sharp knife.  Place 1/2 TBS of cream cheese in the centre of each, spreading it out a bit.  Top each with 1 TBS of sour cherry preserves.  (Don't be tempted
to use more or you will have a blow out!)  Fold the pastry in half diagonally to cover the jam and cheese.  Press the edges firmly together with the tines of a fork.  Place onto the baking tray, leaving
plenty of space in between for rising.   Brush with the beaten egg yolk.  Sprinkle with the demerara sugar.   

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Bake for 15 to 20 minutes, until puffed and golden brown.   Allow to cool  on the baking sheet for 5 to 10 minutes before lifting off onto a wire rack to finish cooling.

Whisk together the glaze ingredients, adding only enough milk to give you a smooth drizzle glaze.   Drizzle this decoratively over the cooled turnovers.   Enjoy!

Note:  You can use other flavours of jam if you wish.   Apricot and strawberry are also  both very nice!


  1. Jacques has the same metabolism:) Lucky ducks.

    1. At least we get the joy of cooking for them Monique! Xo


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