Moldovan Cherry Turnovers

Prepare the dough following the same procedure as in steps 1-5 of a traditional rugelach recipe.

Divide the dough into four equal parts and refrigerate, or proceed to work with it immediately.

If you opt for cherries or any other frozen fruits as your filling, ensure to thaw them first. Drain the juice thoroughly and mix with 2-3 tablespoons of starch or flour.

Apples do not require any additional ingredients, while jam fillings can be thickened with crushed walnuts.

Roll out the dough into a thin, rectangular shape, approximately 2mm in thickness.

It's important to ensure the rectangle is longer than it is wide. Cut long slices about 3-4 cm wide and place a few cherries along the edge of each slice.

Begin to roll the dough from the edge, as shown in the picture.

Continue rolling the dough into a triangle, referring to the pictures for guidance.

Upon reaching the edge, you should have a perfectly formed triangle.

Arrange the formed triangles on a baking tray lined with baking paper.

Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes, or until they turn a lovely golden brown.

Allow to cool.

Before serving, dust the turnovers with powdered sugar.

Enjoy your delicious Moldovan Cherry Turnovers!