V Sweet pepper and husk cherry turnovers
From member Emily Mahoney. Emily says that she started this as a desert but it was too savory, so she served it as an appetizer and she suggests adding Brie cheese for another flavor component. Makes 12 turnovers.
2 cups sweet peppers, diced
2 cups husk cherries
2 Tablespoon butter
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
1 Tablespoon water
1 package frozen puff pastry sheets, thawed
Melt butter in a large skillet over medium heat. Add peppers and husk cherries and cook until peppers start to soften - about 5 minutes. Add brown sugar and cinnamon and cook for a few more minutes. Mix together the cornstarch and water, pour mixture into skillet. Cook, stirring constantly until the sauce thickens, 3-4 minutes. Take off heat and let sit for a few minutes.
Preheat oven to 400°F
Lay out puff pastry. Cut each sheet into six smaller squares. Spoon filling into pastry (I did about 1-2 Tablespoon). Fold ends together - I found the best shape to be a dumpling shape. Place turnovers on baking sheet and bake for 25 minutes. Let cool and enjoy!