Ground Cherries or Physalis are part of the Solanaceae family, so they’re relatives of other nightshades like eggplants and tomatoes. They’re super easy to grow and really delicious, the flavour is sort of like a cross between a really sweet tomato and a pineapple. They make great jams and pies but I decided to change things up just a little bit and try to make some turnovers with them.
Ground Cherry Turnovers
- 2 Sheets of puff pastry (home made or bought)
- 3C ground cherries halved
- 1/2C sugar
- 1.5T cornstarch
- Juice of 1/2 a lemon
- 1T Water
- 1/2C Confectioners sugar
- Enough water to form a thin paste like icing
- Step 1 Preheat your oven to 350F
- Step 2 Remove the husks and wash the cherries, then cut them in half.
- Step 3 Mix the sugar and corn starch until completely combined.
- Step 4 Cook over medium-high heat until cherries soften
- Step 5 Place the ground cherries in a heavy bottomed saucepan and add lemon
- Step 6 Juice and 1T of water
- Step 7 Add the sugar mixture and simmer while stirring constantly until it thickens into a clear sauce then set aside.
- Step 8 On a well floured surface or sheet of parchment
- Step 9 roll out your pastry into a
- Step 10 Into a large square, then divide into 6 smaller squares.
- Step 11 Fill each square with approx 2T of the cherry mixture then fold over in half and press the edges closed.
- Step 12 Poke a vent hole in the top of each turnover and bake on a parchment lined pan for 30 minutes.
- Step 13 While turnovers bake make the icing: mix confectioners sugar with just enough water to form a thin paste.
- Step 14 While turnovers are still warm, drizzle with icing.