Cher­ries have been real­ly rea­son­ably priced this year, so buy­ing some fresh cher­ries every now and then is def­i­nite­ly in the bud­get. Of course, fig­ur­ing out what to do with cher­ries when I am real­ly not that good with pas­try, oth­er than just eat­ing them, isn’t always easy. Just eat­ing them can be fun, but there’s more that can be done with cher­ries than sim­ply eat­ing them raw.

This morn­ing, I made Choco­late Cher­ry Turnover Puffs for break­fast. I stemmed and pit­ted the cher­ries a cou­ple of days ago and let them sit in a cou­ple of table­spoons of sug­ar and a lit­tle lemon juice. Then yes­ter­day, I added a tea­spoon of cocoa pow­der and stirred it up.

This morn­ing, I cooked the liq­uid off the cher­ries and added about a tea­spoon of choco­late syrup. I then took some store bought puff pas­try in a can, oth­er­wise known as cres­cent rolls, and placed a table­spoon or so of the pre­pared cher­ries in the mid­dle of the dough, bring­ing the ends up to the cen­ter and clos­ing it up. I then brushed the top with melt­ed but­ter and cooked the puffs accord­ing to the pack­age direc­tions on a Sil-pat lined cook­ie sheet.

When I brought the puffs out of the oven, I quick­ly brushed the puffs with a lit­tle more but­ter and dust­ed them with a lit­tle sug­ar. They have a sweet cher­ry fla­vor with a hint of choco­late rich­ness. The choco­late fla­vor is real­ly under­stat­ed, and I could enhance it by driz­zling choco­late syrup on top instead of sug­ar, but I like that the choco­late is just a sea­son­ing and not a pow­er­ful fla­vor­ing.

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