Cherry Turnovers
George Washington could not tell a lie when he cut down that cherry tree. We'll forgive you if you tell a little one and let your family believe that you sweated over the oven all day making these easy treats. That ought to buy you enough guilt to snag the last one.
- 1 can of "grand" sized buttermilk biscuits (the kind in the tube, not the frozen ones)
- 1 jar of cherry preserves or 1 can of cherry pie filling
- 1½ cups of powdered sugar
- 2 tablespoons of milk
Heat oven to 375 degrees.
Separate the biscuits and place them on a lightly floured surface. With a rolling pin, a glass, a wine bottle, your hand, whatever you have, gently flatten each biscuit to ¼- to ½-inch thick.
Place a tablespoon of preserves or pie filling in the center of each dough circle.
Fold the dough over, line up the edges and seal with the tines of a fork. Repeat for all dough circles.
Place turnovers on a lightly greased cookie sheet and bake 10-15 minutes, until golden brown.
While the turnovers are baking, combine the powdered sugar and milk in a small bowl.
Remove turnovers from oven and let cool slightly.
Use the tines of a fork to drizzle the sugar glaze over the top of the turnovers and serve.
- Substitute crescent roll dough, ready-made pie crusts or phyllo dough (if you're fancy!) for the biscuit dough in this recipe.
- Change it up by using different flavors of preserves or pie filling, according to your family's discriminating tastes.
Submit!
