Happy National Cherry Turnover Day!! I’m not a super fan of baked cherries but these are so super easy!! Another awesome recipe for your Brownie Pan!!
1/4 cup (50 mL) cream cheese, softened
1/2 cup (125 mL) cherry pie filling
2 pkgs (8 oz/235 g) refrigerated crescent rolls
1 egg white, lightly beaten
1 tbsp (15 mL) sliced almonds, chopped
Preheat oven to 375°F (190°C). Combine cream cheese and cherry pie filling. (if you don’t want cheese, just leave that out)
Unroll crescent roll dough; Place one crescent into the brownie pan. You may want to stretch it up a little – you can even use the Baker’s Roller to roll it out to make it a little bigger and to mold it into shape a little.
Using the Medium Scoop, place a scoop of the cream cheese & cherry pie filling into each well on top of the dough. Place the another crescent on top of the mixture. It doesn’t need to seal. (However, I have a recipe using a different method) 🙂
Brush each turnover with egg white. Sprinkle with almonds. Bake 13-15 minutes or until light golden brown.
——Here is a recipe using the Pampered Chef Cut-N-Seal®
INGREDIENTS – Same as previous recipe except only 1 can of refrigerated crescent rolls
Preheat oven to 375°F (190°C). Combine cream cheese and cherry pie filling.
Unroll crescent roll dough; roll dough to form 8 x 15-inch (20 x 38-cm) rectangle using Baker’s Roller®. Cut eight circles using Cut-N-Seal®.
Place 2 tsp (10 mL) cherry mixture in center of each circle. Fold dough circles in half, matching edges. Seal with Cut-N-Seal®. Place on Rectangle Stone. Brush each turnover with egg white. Sprinkle with almonds. Bake 15-17 minutes or until light golden brown.
Here are some of the tools used – including both methods. The brownie pan is ever increasing becoming my favorite tool in the kitchen – it’s so versatile. Breakfast, lunch, dinner, and dessert can all be made using this pan!! Love it! 😀