It is officially the season of sweet treats. And while the preferred dessert over Thanksgiving is undoubtedly pumpkin pie, it is always pleasant to have a few options available for those with different taste buds. The Southern Pie Book provided some recent inspiration for my family’s holiday season. The book is full of delicious looking options. The best part for me is the beautiful pictures accompanying every recipe. What’s a recipe without a picture? For me, not much. Ya gotta have a picture!
(Butterscotch Pie featured on the cover!)
I decided to make Chocolate-Cherry Turnovers for my family one frosty fall evening. I can’t deny, I tweaked the recipe a bit using canned cherries instead of cherry preserves which I didn’t have on hand. Undoubtedly there must have been a difference in taste, but I can’t say that we minded. They were delicious!
If you need a little inspiration for your holiday dessert menu I recommend checking out The Southern Pie Book from Southern Living (not an affiliate link).
- 1/2 can cherry pie filling, 1 cup chocolate chips, 1 frozen puff pastry sheet, thawed, 1 large egg, beaten, parchment paper, 1 cup powdered sugar, 2 TBSP whipping cream, 1/2 tsp vanilla extract
- 1. Preheat oven to 400 degrees. Stir chocolate pie filling with chocolate chips.
- 2. Roll puff pastry into a 12 x 12 inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares. Spoon cherry mixture evenly into center of each square, leaving a 1-inch border; brush edges of rectangles with egg. Fold each square diagonally over filling. Press edges together with a fork to seal. Cut 2 small slits in top of each turnover for steam to escape. Brush tops of turnovers with egg; place on a parchment paper-lined baking sheet.
- 3. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Stir together powdered sugar, whipping cream, and vanilla; drizzle over turnovers. Serve warm.