Cherry Turnovers (AIP, Paleo, Vegan)

It's cherry season on east coast and while I could eat them by the handful on the their own, I thought it would be fun to try something new. With the discovery of Otto's Cassava Flour, the Paleo baked good game has really changed. I know I've gone on about this flour before, but it is seriously my favorite. When testing, I have been able to successfully sub it 1:1 with regular flour. which is more than any other options out there. Ok, enough about the flour, it's time to get to these yummy treats.

These cherry turnovers are actually pretty easy to make, though they do take some time due to allowing the dough to rest. My favorite part is that the filling uses no sweeteners at all, not even natural ones.

Cherry Turnovers

Ingredients 

Shell

• 1 ½ cup cassava flour
• ¼ cup arrowroot starch/flour
• ½ teaspoon sea salt
• ¾ cup organic palm shortening
• ½ cup ice water

Filling

• 1½ cups cherries, pitted and quartered
• ½ tablespoon arrowroot starch/flour
• 3 teaspoons lemon juice
• 1 teaspoons lemon zest

Instructions

Shell

1. Combine cassava flour, arrowroot starch, and sea salt in a food processor. Just a few pulses to combine.
2. Cut up palm shortening into small pieces (about a teaspoon each) and add to food processor with the flour. 
3. Plus mix a few times, 1-second a time, until it is a mix of crumbled flour.
4. Transfer mix into a large bowl.
5. Added half the ice water and mix until just combined. Add in remaining water 1 tablespoon at a time until it can be clumped by your hand.
6. Transfer mix onto a clean work surface such as a granite counter or parchment paper lined counter top. Your mix should look crumbly.
7. Slowly, one bit of a time, use the bottom of your palm to push and drag out the dough in quick movements. This will help it slowly come together. Do this all the way through twice
8. Once you have made it through the dough, gather it and mold it into a small loaf.
9. Wrap in plastic and place in the fridge for 45 mins.
10. Place dough on a parchment paper lightly dusted with cassava flour.
11. Roll out into a rectangle. The dough should be about a ¼ thick.
12. Fold the dough lengthwise into thirds, then following the narrow edge, roll the dough into a circle. It will fall apart a bit, just mold it into place.
13. Press down the dough into a rectangle and then repeat the process from step 11 once more.
14. After you coil the dough once more, press it down into another loaf.
15. Wrap in plastic and place in fridge while you prepare the filling. You can make the dough about to a day ahead or you can freeze the dough for later use.

The method above is based on the one found here.

Filling

1. In a small bowl, mix cherries, arrowroot starch, lemon juice, and lemon zest until well combined.

Turnovers

1. Preheat oven to 400 degrees.
2. Pull out dough from fridge and roll it out until it is around 1/8 inch in thickness.
3. Cut out circles. I used my Pyrex 2-Cup Round Dish, which is about 4½ inches in diameter to cut out my circles.
4. Pull and roll out dough as needed to get circles. Using my dish, I got 8-10 circles.
5. Place circles on a parchment paper lined baking dish.
6. Carefully spoon filling into the center of each circle, you will use about a tablespoon or so in each. 
7. Lightly wet the edges of the dough and fold over to crease the middle edge. It will come a part a little on top but that's ok. If it doesn't use a knife to make a few slits on top. You can crimp the edge with a fork if you like, but I personally liked the open look.
8. Place in oven for 25-30 mins, or until the edges start to brown and the filling starts to pour out.
9. Cool turnovers on a baking rack.
10. Once cool enough to eat, enjoy on their own, or drizzle with a little melted coconut butter.