Hands On Time: 20 minutes
Total Time: 60 minutes
These sweet and juicy turnovers are bursting with cherry flavor.
They’re fast and easy to make and are perfect for your next afternoon tea, picnic or for packing in lunchboxes.
Calories: 191 kcal
Net carbs: 7.6g
1 ½ cups of shredded mozzarella
¾ cup of almond flour
2 ½ tablespoons of coconut flour
1 ounce of cream cheese
2 teaspoons of baking powder
1 tablespoon of Sukrin granulated
Additional egg for sealing and glaze
2 cups of pitted cherries
¼ cup of Sukrin granulated
1 teaspoon of xanthan gum
1 teaspoon of lemon juice
2 teaspoons of vanilla extract
Place all of the filling ingredients into a small saucepan and stir to combine.
Cook over medium heat until the cherries are softened and the sauce is thickened.
Remove from heat and allow to cool completely.
Pre-heat the oven to 400⁰ F
Place the shredded mozzarella cheese and cram cheese into a large microwave safe bowl.
Heat on high for one minute.
Remove and stir.
Continue heating in 30 second bursts, stirring in between, until the cheese has melted.
Mix all of the dry ingredients together and whisk to remove any lumps.
Add to the cheese, along with one egg and mix well.
Tip dough out and knead briefly until smooth.
Roll out in between sheets on non-stick paper until ¼ of an inch thin.
Cut into eight squares.
Crack the second egg into a bowl and beat it.
Brush the beaten egg over the edges of your pastry and then place filling on one side.
Do not be tempted to over-fill. It won’t work and you will regret it.
Fold the squares over to form triangles, press the edges together and then finish with a fork.
Brush turnovers with the rest of the beaten egg.
Bake for 15 minutes.
Serves dusted with powdered Sukrin.
Store, wrapped, in the fridge for up to five days.
Download and print the recipe here
This recipe was created for LeGaia by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.