Sunday, July 5, 2015

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


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


  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.

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


  1. Got any suggestions to substitute cassava flour? I have arrowroot, but only GF all purpose flour, coconut flour, and a few other GF options, along with all the other listed ingredients. Thanks!

    1. Kelsea, I have not attempted this with any other flour than cassava as it is a very unique flour for AIP/Paleo. That being said, perhaps the GF all purpose flour might work. Cassava flour can be subbed 1:1 for regular flour in recipes and I know often the GF all purpose flour can be as well. Let me know how it goes! - Alex

  2. Is there a "big Box " store where these ingredients can be purchased. like a Trader Joes or wegmans? or an online paleo store. Sorry new to this type of eating

  3. wegmans sells ottos cassava flour

  4. I'm making this for the first time and going a bit crazy here as when I'm rolling out the dough into a rectangle after being in fridge, it is separating much more than I expecting and not as easy to work with as I'd hoped. Any tips?? I used otto's cassava flour.

    1. Keep kneading it. Did it come together before you put it in the fridge? What is the texture like? For instance will it roll into a ball? If so, then it ia good, just keep working the dough. If it ia very crumbly, try adding a little water to the dough. Just a teaspoon as a time.

    2. It seemed to be together before I put in fridge. I've been putting my fingers in water and patting the dough some and trying to get it to behave better. Maybe that is key. I'm still nervous it won't fold well into 3rds so not sure if I need to take rectangle and undo it and start again or just work from the rectangle.

    3. yes I can't fold into 3rds because it just starts coming apart. eek

  5. I bought some cassava flour, I opened it and it smells rancid, any opinions on this? Does it have a funky smell?

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  7. Hi, to ATomp: Cassava flour can have a funky smell. The 1st time I bought it, I thought it was old, said I'd never buy that brand, but I've been using it for 2+ years. I think it has to do with the "production" process. Brands differ a LOT. I'm back with the original brand I bought & find easiest to use-Otto's, however I weigh it: 1 cup=120 grams which is about 3/4 cup when stirred & spooned into 3/4c measure. Hope this helps

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