Cherry, Orange & Anise Turnovers

THE PURPOSE OF OUR LIVES IS TO BE HAPPY. As someone who has cheated death many times, I have learnt that nothing is more true. Make your own happiness, reduce your expectations, and increase your gratitude. Simple.

These turnovers use shop bought pastry for instant gratification that brings a small pop of joy to the day.


300g Ready Rolled Puff Pastry, I use Jus Rol for Vegan

160g Fresh or Frozen Cherries

2 Star Anise

5 tbsp Golden Caster Sugar

1 ½ tbsp Cornflour

4 tbsp Orange Juice, Zest ½ Orange, cut into strips

70g Mascarpone, use Vegan Cream Cheese if needed

2 tsp Maple Syrup

1 Egg, beaten, Use Plant Milk if Vegan

1 Egg Yolk, Substitute Plant Milk for Vegan

1 tbsp + 1 tsp Milk

Small Pinch Salt

2 tbsp Demerara Sugar

Handful Flaked Almonds


1. Stone the cherries and cut in half. Add to a small pan with the golden caster sugar, star anise, orange zest and 4 tbsp Orange Juice. Heat over a medium heat with the lid on.

2. Cook 10 minutes or so, or until the cherries are tender but not falling apart. Mix the cornflour with 2 tbsp Water and stir through. Bring to a simmer and simmer 1-2 minutes or until thickened. Allow to cool completely.

3. Once cold, remove the star anise and orange zest and discard. Mix the mascarpone with the maple syrup and set aside in a bowl.

4. Preheat oven 190C. Line one large or two smaller baking sheets with non-stick paper.

5. Roll the puff pastry slightly thinner and cut into 6 even squares. You can have depending on the size of turnover you want.

6. Divide the cherry filling between the squares, taking care to place it in the centre, leaving a uniform gap around the edges. Pop a spoonful of the mascarpone mixture on top.

7. Brush the edges with the beaten egg and bring the two opposite corners together to meet. Seal will either by crimping or using a fork. Pop a small air vent in the top of each using a sharp knife.

1. Freeze the turnovers for 15 minutes to firm up. Meanwhile beat the egg yolk, milk, and salt together.

2. Brush with egg glaze and pop back into the freezer for 5 minutes. Brush again, then sprinkle with the demerara sugar and almonds.

3. Bake 22-25 minutes or until golden and crisp. Serve piping hot with cream or ice cream, better when they burn the inside of your mouth…