These Cherry Turnovers are a scrumptious dessert that’s super easy to make and land at a little over a dollar per serving! The best part? It takes just 20 minutes to get them in the oven! Get ready to collect loads of compliments after you make this easy Cherry Turnover recipe. Though, I should warn you: The puff pastry shatters into delicious buttery flakes as soon as you bite it, so you’ll want to wipe the crumbs off your shirt before heading into a meeting. (I guess that’s less of a “warning” and more of a “Note-To-Self,” but you catch my drift.)
What Are Cherry Turnovers
Cherry Turnovers are a popular baked dessert made of flaky puff pastry dough filled with sweet and tart Cherry Sauce. Though they’re a fantastic end-of-dinner delight, they can also be enjoyed for breakfast. (Argue all you want about the breakfast part, but you make puff pastry with flour, butter, and sometimes egg, which is basically a pancake. )
Ingredients For Cherry Turnovers
This is one of those perfect desserts that require minimal effort, so it’s a big win in my book. The ready-made dough is folded over the filling (which can also be ready-made). It’s then sealed, baked until golden brown, and drizzled with a sugar glaze. Boom! Heaven. Here’s what you’ll need to make my easy recipe for Cherry Turnovers!
- Cherry Filling: I use canned cherry filling. Is it cheaper and better than my Cherry Sauce? No. But it’s convenient, and sometimes that beats the tastiest thing ever. But, if you have a few extra minutes, I highly recommend using my Cherry Sauce recipe.
- Puff Pastry Sheets: this ready-made dough’s buttery layers crisp and rise when baked, giving you that thunderous shatter that’s a hallmark of any legit flaky pastry.
- Egg: is beaten and used to help seal the seams of the folded dough. It’s also brushed over the dough to create a golden glossy finish. Yes, you can skip it. A golden laminated finish is strictly for presentation, and you can use water or milk to seal the dough. However, water or milk might not hold the bond, so take that gamble with your eyes wide open.
- Powdered Sugar: is the foundation of our sugar glaze. If you don’t have powdered sugar, sprinkle granulated sugar on the pastries after washing them with egg to create a sweet textured finish. You can also skip the powdered sugar glaze and the granulated sugar. These pastries will still be knockouts. Promise.
- Milk: is used to create a glaze from powdered sugar. You can also use water, though it will be less creamy.
How To Serve Cherry Turnovers
Cherry turnovers can be served warm or at room temperature. (Or cold as a late-night treat while bingeing your favorite Netflix show.) They are great paired with ice cream and will blow your mind when you have them with No-Churn Balsamic Peach Ice Cream or No-Churn Strawbery Ice Cream. As I mentioned, I also enjoy Cherry Turnovers as a breakfast pastry and love them paired with Maizena. They’re also a wonderful addition to any brunch table. (Did I just admit to stuffing my face with Cherry Turnovers 24 hours a day? Only if you read between the lines.)
How To Store Cherry Turnovers
You can store leftover Cherry Turnovers in an airtight container at room temperature for three to four days. (They will not last a day, much less 3 to 4 days, but I honor your hopes and dreams, homie.)
Other Turnover Flavor Ideas
With the magic of puff pastry, you’re always less than an hour away from a delicious, crispy, turnover. What you fill it with is only limited to your imagination! I love turnovers made with these sauces:
Cherry Turnovers
Servings 8Ingredients
- 2 sheets puff pastry, thawed ($5.49)
- 2 cups cherry pie filling ($3.99)
- 1 large egg, beaten ($0.09)
- 1/2 cup powdered sugar ($0.27)
- 1 Tbsp milk ($0.01)
Instructions
- Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Roll each thawed piece of puff pastry gently into a square, then cut each sheet into 4 squares. Place the 8 squares on the baking sheet.
- Place 1/4 cup of cherry pie filling into the middle, left of center, of each square.
- Brush a little of the beaten egg along the outside edges of each puff pastry square.
- Fold the bottom right corner of the dough over the filling and press it into the top left corner. Seal the edges with a fork.
- Use a pastry brush or paper towel to add a very light layer of the beaten egg over the top of the puff pastry turnover. Bake for 20 to 25 minutes until the puff pastry has risen and is golden brown. Remove from the oven and allow to cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
- Mix the milk with the powdered sugar to make a glaze. Use a spoon to drizzle the glaze over the turnovers. Then enjoy!
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Equipment
Nutrition
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How to Make Cherry Turnovers – Step by Step Photos
Line a baking sheet with parchment paper. Place an oven rack in the center of the oven and preheat the oven to 400°F. Place the floured side of the thawed puff pastry sheet on your work surface and use a rolling pin (or wine bottle) to gently roll each sheet into a 12-inch by 12-inch square. Then cut each puff pastry sheet into four squares. Place the eight squares on the baking sheet.
Place 1/4 cup of cherry pie filling (or Cherry Sauce) into each square’s middle, just left of center, and leave a 1-inch border around the edges. Don’t overfill the turnovers, or they will be difficult to seal.
Use a pastry brush, a paper towel, or your finger to brush a little of the beaten egg along the outside edges of each puff pastry square.
Fold the bottom right corner of the dough over the filling and press it into the top left corner to create a triangle.
Seal the edges of the triangle with a fork. Trim any wonky corners with a small knife.
Use a pastry brush or paper towel to add a very light film of 1 beaten egg over the top of each puff pastry turnover. Bake in your preheated 400°F oven for 10 minutes. Move the baking pan so the front of the baking pan is now facing the back of the oven. Then bake an additional 10 to 15 minutes until the puff pastry rises and turns golden brown. Remove the pastries from the oven and cool on the baking sheet for a few minutes before placing the turnovers on a wire cooling rack.
Once the pastries have cooled, mix 1 tablespoon of milk with the 1/2 cup of powdered sugar until a thick glaze forms. Use a fork or spoon to drizzle the glaze over the turnovers. A fork creates more distinct lines and a spoon drizzles globs of glaze; choose your own adventure. Don’t tell anyone they’re ready until you’ve had at least one and enjoy your second with loved ones!
It’s a good recipe that is easy to make and delicious.
I tried this tonight as written. Then I made 16 more! So much more filling than what you get in the store and they are so easy to make. Making Carmel Apple ones for Christmas morning.
I second the use of canned cherry pie filling for this recipe, which is best due to being made with sour cherries that have a very brief season–if you can find them at all. I score cans on sale from time to time, and they also come in a sugar free version which, because my husband is diabetic, is what I look for. With a can of filling in your pantry, and a package of puff pastry in the freezer, this is a perfect last minute desert if company shows up at your door. Thanks, Monti, for another great and simple recipe!