`Cherry Turnover`

Summary

Ingredients

• 100 g suar
• 200 g butter or mararine
• 300 grams flour
• 1 pinch (s) salt
• 1 glass morello cherries, (in sugar)
• milk
• powdered sugar

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Instructions

1. First make a shortcrust pastry with sugar, butter (or margarine), flour and a pinch of salt and let it rest for about 30 to 60 minutes.
2. Drain the morello cherries and preheat the oven to approx. 175 ° C.
3. After the resting time, divide the dough into four equal parts and roll out each part, not too thin, as circular as possible (approx. 10 to 12 cm in diameter).
4. Cover half of the rolled-out dough with the drained morello cherries, fold it up and gently press the edges together. If you like, you can brush the top with milk before baking.
5. Bake the shortcrust dumplings on the middle rack for about 20 minutes (or until they have turned a nice golden brown).
6. Sprinkle with powdered sugar before serving.