First of all, thank goodness it’s summer.
HOWEVER, being pregnant in the middle of summer is not always the most pleasant thing to experience (so I hear). My husband and I are excited to announce we are expecting our first child in September and we really can’t wait. With that though, every single woman I have chatted with so far has said something like the following, “Oh, summer pregnancy… yikes.”
As a first-time expectant mother, I expected to get that reaction – it’s not a joke that summer pregnancy is for the faint of the heart. Fortunately, being a fair-skinned redhead has somehow weirdly prepared me for summer pregnancy because I don’t really manage heat all that well anyway. And with that, I have been trying to find some activities that will help me avoid the summer heat including baking with my all-time favorite summer fruit: cherries.
As many tend to lighten up on the baking in the hottest part of the year, for us pregnant folk – well, there really isn’t a downside. Cherry Turnovers that taste delish AND I don’t have to go outside just to swell up to the size of a sumo suit? Done deal.
I baked these amazing Cherry Turnovers that other day and my husband and co-workers couldn’t get enough. Dark-sweet cherries wrapped in dough and topped with sugar is a combination I will always opt for.
The process of making Cherry Turnovers may sound a little daunting, but it’s not bad at all (I have found myself in worst baking situations before). The only thing I would suggest doing during this recipe is to make sure the cherries are cooked down enough before you place the mixture into the puff pastry wrap as it may be hard to seal the turnover completely if the cherries are still too large. Otherwise, the recipe below speaks for itself and I promise you won’t be disappointed with the outcome. Check out the video below for proof!
Have you made Cherry Turnovers before? If so, do you have any baking advice you swear by? Tell us in the comments below!