Recipe

Cherry jam and almond turnover

Sweet, sticky cherry jam is beautiful sandwiched between fluffy, golden almond cake in this beautiful dessert. Enjoy a slice with a cup of tea as a perfect weekend treat.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 10
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Ingredients

Cherry jam and almond turnover
  • 2 cup self-raising flour
  • 30 gram chilled butter, chopped
  • 1/4 cup caster sugar
  • 3/4 cup milk, plus 2 tsp extra
  • 1/2 teaspoon almond essence
  • 1/3 cup black cherry jam
  • 1/4 cup flaked almonds
  • butter, to serve

Method

Cherry jam and almond turnover
  • 1
    Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
  • 2
    Place flour in a bowl. Rub in butter to make crumbs. Stir in caster sugar. Make a well at centre. Add combined milk and essence. Using a round-bladed knife, mix ingredients in a cutting motion, adding a little extra milk if needed to make a soft sticky dough.
  • 3
    Turn out dough onto a lightly floured surface. Knead gently and briefly. Transfer dough to prepared tray. Gently press dough into a 26 x 22cm oval shape, about 1.5cm thick.
  • 4
    Spread dough with jam, leaving a 1cm border. Using paper as a guide, fold dough in half lengthwise, leaving a little jam showing along front edge. Brush away excess flour from top of dough. Brush top with extra milk. Sprinkle with almonds. Bake 20 minutes, or until turnover is golden and sounds hollow when you tap the base. Stand on tray 10 minutes. Transfer to a wire rack. Cool slightly. Serve.

Notes

To remove sticky dough from your hands, 'dry-clean' them by rubbing hands together with a little extra flour before you wash them.

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