American Classics: Sour Cherry 'Clams'
Editor's Note: You may know Alexandra Penfold as Brownie from the popular blog Blondie and Brownie. She'll be stopping by weekly, digging up long-lost classic desserts and regional favorites.
There's no shortage of names or forms for turnovers, but my favorite may very well be the "clam." This slightly ajar take on the traditional turnover has a rounded "shell" and decorative ribbing like its namesake mollusk. I've never seen clams south of Kittery, Maine, which is a shame, because they're a tasty and cute way to make use of puff pastry.
The clams I've encountered have been typically filled with blueberries or apples, but any thick fruit pie filling will do. With the heat and humidity, puff pastry from scratch in the summer can be a challenge, to say the least, and in this case, I don't mind outsourcing the puff pastry to a trusted store brand.
Clams tend to be the size of your typical turnover, but by making them around three inches in diameter (closer to the size of a cherrystone or mid-size clam) they are more versatile as a dessert. Serve with fresh whipped cream or ice cream. These bivalves have a habit of disappearing, so you might consider making a double batch so you can enjoy any leftovers heated up for breakfast.