School is officially out for summer break. I am not sure who is looking forward to this summer break more…me or the kids. I am looking forward to spending time with the kiddos and also not having a schedule to conform by. Ahh, summertime. To kick off summer break we cooked up a batch of these Homemade Cherry Turnovers for breakfast. There is a funny side story to these turnovers:
Shortly after Bill and I were married I was asking him what some of his favorite foods were. (you know, overly ambitious newly wed cooking away) One thing he said was his mom’s cherry turnovers that she served each Christmas morning. Determined to master the cherry turnovers, the next time I saw my mother-in-law I inquired about her turnover recipe. She laughed and said “It’s Pillsbury, it comes in a box. You can find it in the refrigerator section at the grocery store.” Well, easy enough for me. So on special occasions (birthdays, end of planting and harvest) I would be sure to grab a box of turnovers to celebrate. Fast forward to date…I now have three additional cherry turnover lovers and a box of Pillsbury turnovers doesn’t get us very far, and my thrifty side isn’t going to buy two of the high priced turnovers. 😉 In comes the homemade version, which isn’t much more work. You needs some crescent rolls, cherry pie filling and powdered sugar to make them a t home and for the price of just one box of the store bought, I can have 16 homemade (with more cherries too). Perfect!
If you are looking for a fun breakfast or dessert, give these cherry turnovers a try. They are easy to make (even my kids help) and delicious!
- 2 tubes crescent roll dough
- (1) 21 oz can cherry pie filling
- 1 cup powdered sugar
- 1-2 Tbsp. milk (more if needed for desired consistency)
- Preheat oven to 375 degrees
- Spray regular muffin tin with nonstick cooking spray
- Open and unroll each individual crescent roll pieces and lay one in each tin space, placing the widest part of dough in the bottom.
- Scoop pie filling into each dough piece. Approx. 3 Tbsp. or more if desired.
- Fold/roll dough around the filling the best you can pulling together all corners. (some seeping of cherries is fine)
- Bake 12-14 minutes, until baked through and firm to touch
- While baking in a bowl whish together powdered sugar and milk until smooth to create an icing.
- When turnovers are done, remove from oven and drizzle on the icing.
Check out some of our other Cherry Desserts here: