Cherry turnovers are a warm and comforting American classic. This particular recipe is one of the best ways to make them, too.
Flaky puff pastry embraces a sweet and tangy cherry filling. The result? An absolutely heavenly combination of textures and flavors.
These are perfect for snacking at home or serving for brunch. And they’re ready for the oven in just a few short minutes.
Why You’ll Love These Cherry Turnovers
Time-Saving Treat: Thanks to pre-made puff pastry and canned pie filling, these babies are ready in a flash.
Irresistible Taste: Flaky, buttery puff pastry and sweetly tart cherry filling. Together, they create an unforgettable flavor that’ll satisfy any sweet tooth.
Easily Customizable: Cherry is a classic turnover filling, but it’s not your only option. You can swap it out for your own favorite fruit filling or even chocolate!
Ingredients
- Frozen Puff Pastry: Simply thaw, unfold, and transform them into buttery pockets of deliciousness.
- Cherry Pie Filling: Select your favorite brand or make it from scratch, if you prefer.
- Large Egg: To seal the turnovers and give them a crisp, shiny finish.
- Coarse or Turbinado Sugar: Though optional, I always sprinkle sugar over the egg wash. It provides extra sweetness and a delightful crunchiness.
- Powdered Sugar: For the sweet and sticky vanilla glaze.
- Milk: Whisk it with the sugar to create the perfect glaze consistency.
- Vanilla or Almond Extract: The flavor enhancer for the glaze. Both will add a wonderful aroma and depth.
How to Make Cherry Turnovers
I love how easy these are to make. Just thaw some puff pastry, spoon in the cherry filling, fold, seal, and bake.
The hardest part is waiting for them to cool before diving in!
But let me tell you, that first warm bite is pure bliss. The crisp pastry shatters and gives way to the gooey cherry center.
And the glaze…oh, the glaze! That sweet, vanilla-scented drizzle takes these turnovers to a whole new level of deliciousness.
For complete step-by-step instructions, see the recipe card below. For now, here’s an overview:
1. PREPARE. Line a baking sheet with parchment paper. Lightly dust a clean surface with flour.
2. CUT & FILL. Unfold the puff pastry sheets and cut each into 4 squares (for 8 total). Spoon the cherry pie filling onto the center of each, leaving a border around the edges.
3. BRUSH & FOLD. Brush the edges with egg wash, then fold them into triangles. Seal the edges with a fork to seal, brush the tops with more egg, and finish with coarse sugar (if using).
4. CHILL & BAKE. Freeze the pastries for 15-20 minutes before baking at 400°F for 18 to 22 minutes.
5. COOL & GLAZE. Remove the turnovers from the oven and let them cool. Meanwhile, whisk the glaze ingredients until smooth and thick, but pourable. Drizzle over the slightly warm or cooled turners.
6. SERVE. Serve warm or at room temperature. Enjoy!
Tips for the Best Cherry Turnovers
I really love these simple little treats.
And luckily, whether making turnovers or hand pies, the tips are similar:
- Thaw the puff pastry completely. Put it in the fridge overnight so it stays cold. If it isn’t completely thawed, it’s likely to crack while you’re handling it.
- Keep the puff pastry cool. Keep one sheet of pastry in the fridge while you cut and fill the other. And don’t skip the pre-bake chill. If they get too warm, they won’t puff up as nicely.
- Don’t overfill & seal well. If you add too much filling or skip the seal, they’ll likely burst open and leak.
- Don’t forget to vent. Leaving a spot for steam to escape is essential. If you don’t, they’ll become soggy and heavy instead of light and crisp.
- Variations are fine. You can alter this recipe to use whatever pie filling you like best. You can also vary the extract and the topping. Don’t want vanilla glaze? Dust them with powdered sugar instead.
How to Store
Whether you’re enjoying them for breakfast, dessert, or a sneaky midday snack, these cherry turnovers are sure to bring a smile to your face.
Unfortunately, they may not have the same great texture after thawing and reheating.
They’ll still taste great, though, so don’t discard your leftovers.
You can also make them ahead of time!
To Make Ahead: Assemble the turnovers as directed, then either cover and chill for 24 hours or freeze until solid. Transfer frozen turnovers to a freezer bag for 2-3 months.
Bake chilled turnovers as instructed. Bake frozen right out of the freezer at 400°F for 20-25 minutes.
To Store: Refrigerate cooled turnovers for up to 3 days in an airtight container.
To Reheat: Reheat turnovers in a toaster, toaster oven, oven, or air fryer until warmed through (about 350°F for 5-7 minutes or microwave for 20-30 seconds/high).
More Sweet Breakfast Pastries You’ll Love
Peach Streusel Muffins
Strawberry Cinnamon Rolls
Apple Strudel
Blueberry Hand Pies
Cherry Turnovers
8
servings10
minutes20
minutes360
kcalThe first bite of these cherry turnovers is pure bliss. From the flaky pastry and juicy filling to the sweet glaze, they’re a feast for the taste buds.
Ingredients
- For the Turnovers
1 package (2 sheets) frozen puff pastry, thawed
1 (21 ounce) can cherry pie filling
1 large egg, beaten
2 tablespoons coarse sugar, for sprinkling (optional)
- For the Glaze
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract or almond extract
Instructions
- Line a baking sheet with parchment paper.
- Make the turnovers: Carefully unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares, making 8 squares total.
- Divide the cherry pie filling into the center of each square. Leave a 1-inch border around the edges.
- Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling diagonally to form a triangle. Press the edges with a fork to seal.
- Place the turnovers on the prepared baking sheet and cut a small slit on top of each one to allow steam to escape. Brush the tops with beaten egg and sprinkle with coarse sugar, if using.
- Place the baking sheet in the freezer for 15-20 minutes. Then, preheat the oven to 400 degrees Fahrenheit.
- Bake for 18-22 minutes, or until the pastry is puffed and golden brown. Cool on the tray for 5-10 minutes before moving to a wire rack.
- Make the glaze: While the turnovers cool, whisk the powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk as needed to reach a drizzling consistency.
- Drizzle the glaze over the slightly warm or cooled turnovers. Serve and enjoy!
Notes
- Thaw the pastry in the fridge to keep it from softening too much.
- To prevent leaks, don’t overfill the puff pastry or skip the sealing.
- Chill the assembled turnovers before baking for the best results.
