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1
*Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
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Pulse until well blended.
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Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
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4
With processor running, slowly add water and mix just until dough comes together.
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5
Form dough into a disk and wrap with plastic wrap.
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6
Chill dough for 30 minutes.
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7
*Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
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8
*Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
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9
Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
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10
Evenly divide the cherry filling among the dough circles.
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11
Dampen the edge of each dough circle and fold in half over the cherry filling.
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12
Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
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13
Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
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14
*Bakethe turnovers: Preheat oven to 400 degrees F.
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15
Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
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16
Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
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17
Cool turnovers on a wire rack.
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18
Store in an airtight container for up to 2 days.
