This morning I came across this wonderful recipe from Beth Michelle:
The other day I went with Katherine to the Mahane Yehuda market in Jerusalem to explore the narrow alleyways of the beautiful large shuk and stock up on some special goods we may not find in our small modest Be'er Sheva shuk. Among some of the wonderful things we found were sour cherries.
Sour cherries are hard to come by because of their super short season, they are perishable and hard to keep. Because of this its pretty hard to find them fresh. They are either canned as pie filling, dried, or sitting in a jar of preserves. So, you could only imagine our excitement to see huge mounds of these mouth puckering fruits sitting in the shuk.
Unlike their more common sweet counterpart, most people don't enjoy them raw (though I love them). They make the most perfect addition to anything from desserts to duck.
I probably would have been fine eating these plain, but I had 1/2 kilo of them and my husband said they were way to tart for his liking to eat raw and so I had to do something with these plump bright red beauties before they went bad. These little turnovers are super easy to make (thanks to pre packaged puff pastry dough). The tartness of the cherries against the creamy goat cheese is just, perfect.
1 1/2 cups sour cherries, pitted
1/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla
3 ounces goat cheese
1/8 cup sugar
1 17 ounce package frozen puff pastry, thawed and cut into 6 squares
1 egg, beaten
Brown sugar for sprinkling
For goat cheese cream
1 cup whipping cream
1.5 ounces goat cheese
1/4 cup powdered sugar
In a medium saucepan combine cherries, sugar, cornstarch, lemon juice and vanilla, toss to coat and let sit at room temperature for 20 minutes.
Cook cherry mixture over medium heat, stirring gently, until mixture boils and thickens, about 3 minutes.
Cool cherry mixture completely.
In a mixing bowl beat together goat cheese and sugar, set aside.
Preheat oven to 375.
On a baking sheet lined with parchment paper arrange the 6 pieces of puff pastry.
Place a small amount of cherry mixture and goat cheese mixture in the center of each square.
Brush edges of squares with beaten egg and fold top half over filling forming a rectangle.
Press firmly on edges to adhere to one another, enclosing the filling and press with a fork to seal.
Using a fork, pierce top of each turnover in 3 places to allow steam to escape during baking.
Brush tops with beaten egg and sprinkle with brown sugar.
Bake until crust is golden, about 30-35 minutes.
Meanwhile make goat cheese cream by combining whipping cream, goat cheese and powdered sugar in a mixing bowl.
Beat with an electric mixer until smooth and peaks form. (try not to overbeat)
Cover and chill until turnovers are done baking.
Serve turnovers warm or at room temperature with goat cheese cream.
Originally from New York and now living in the Negev desert in southern Israel, check out Beth's food blog here.