Sour Cherry 'Clams'

[Photograph: Alexandra Penfold]

A northern New England twist on the classic turnover. Extra filling can be served over ice cream on on toast.

Sour Cherry 'Clams'

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About This Recipe

Yield:6 (makes 18 mini clams)
Active time:30 minutes
Total time:one hour
Special equipment:parchment paper
This recipe appears in: American Classics: Sour Cherry 'Clams'


  • 1 quart sour cherries, pitted
  • ½ cup plus two tablespoons sugar, divided
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • 1 tablespoon grated ginger
  • 1 tablespoon cornstarch
  • Juice from half a lemon
  • 1 large egg, slightly beaten
  • 1 pound puff pastry, rolled out into sheets


  1. 1

    In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely.

  2. 2

    Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry. Lay out the rounds on two baking sheets prepared with parchment paper.

  3. 3

    Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling.

  4. 4

    Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over. Brush tops with egg wash and sprinkle with reserved sugar.

  5. 5

    Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)


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