This has been a big year for cherries and the large crop has stimulated my curiosity. I decided to make cherry turnovers, something I haven't tried before. The turnover dough is a pie dough with the addition of sour cream. The result is a very rich and soft dough. Here are some turnovers being assembled. And yes, I didn't make these very regular. I probably should have sealed them a little more thoroughly, too.
But boy, they sure taste good. I made some right away for a breakfast treat. The rest went into the freezer for future breakfasts, one of which happens to be today. My beauty is cooling as I type.