2 cups all-purpose flour
1/2 cup granulated sugar
3 tablespoons chopped crystallized ginger
1 teaspoon salt
3/4 cup unsalted butter
4 ounces cream cheese
3-4 tablespoons ice water
1 pound Bing cherries, pitted and halved
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/4 teaspoon salt
1. Make the dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt. Pulse until well blended. Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal. With processor running, slowly add water and mix just until dough comes together. Form dough into a disk and wrap with plastic wrap. Chill dough for 30 minutes.
2. Form the turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside. On a lightly floured surface, roll out dough and cut out 6-inch circles. Gather and rechill dough scraps and repeat until 15 dough circles are cut out. Evenly divide the cherry filling among the dough circles. Dampen the edge of each dough circle and fold in half over the cherry filling. Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover. Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
3. Bake the turnovers: Preheat oven to 400 degrees F (204 degrees C). Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents. Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes -- 20 to 25 minutes. Cool turnovers on a wire rack. Store in an airtight container for up to 2 days.
NUTRITIONAL INFORMATION: (per serving)
Total Fat: 12.3
Date: August 4, 2003