Fresh Cherry Turnovers

This recipe was posted by request. It's from country living magazine, a summer issue from 200, i think. These are absolutely the most delicious things ever, and i think the dough would make an excellent pie crust for most any kind of fruit pie.

Steps

Makethe 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.

Formthe turnovers: in a medium bowl , mix the cherries , lemon zest , lemon juice , cornstarch , and salt together and set aside.

Assemble:ona 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 .

Ingredients

all-purpose flour, granulated sugar, crystallized ginger, salt, unsalted butter, cream cheese, ice water, bing cherry, lemon, zest of, fresh lemon juice, cornstarch