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- 2 1/2 cups unbleached all-purpose flour
- 1 tsp. salt
- 3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces
- 8 oz. low-fat sour cream
- 2 1/4 cups dried cherries
- 1 cup ruby port
- 1 stick cinnamon
- 3 Tbs. brown sugar
- 1 1/2 Tbs. grated orange zest
Divide dough into 6 even pieces. Roll into balls. Place each on a piece of plastic wrap; cover and flatten into 5-inch disk. Refrigerate 30 minutes.
Unwrap one piece of dough. Roll between pieces of plastic wrap into an 8-inch circle. Repeat with remaining balls. Cover and refrigerate 1 to 2 hours.
Preheat oven to 350 °F. Generously flour work surface. Cut 3-inch rounds from each disk. Place 1 tablespoon of cherries and a pinch of orange zest on each round. Fold dough in half and seal edges with fork. Repeat with remaining pastry and filling, making 28 to 30 turnovers.
Bake until golden brown, about 35 to 45 minutes.