Cherry turnovers are a baked cherry pastry made using flaky puff pastry filled with sweet cherry pie filling. Top these buttery cherry puff pastry turnovers with a creamy vanilla glaze. They’re the perfect quick and easy breakfast or dessert.
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Why Should You Make This Recipe
There is something so delightfully delicious about baked cherry desserts. My Chocolate Cherry Cake, Cherry Cookies and Cherry Dump Cake are two of my favorite cherry recipes on the blog. I am so excited to add this cherry turnovers recipe to the blog. I know you’ll love it because:
- You need a quick and decadent breakfast or dessert. Whether you are looking for a sweet and delicious way to end a meal or a need an easy breakfast idea, these puff pastry and cherry pie turnovers are the perfect baked treat.
- Easy to make, easy to bake. These puff pastry cherry turnovers use just a handful of ingredients to make. All you have to do is assemble and bake!
- Layers of flavor. The rich and sweet cherry pie filling pairs perfectly with the flaky and buttery puff pastry and cream vanilla glaze.
Ingredients
This easy and delicious cherry pastry recipe requires only a handful of ingredients to make. Here’s what you need to make these easy pastry tarts.
Gather store bought or homemade puff pastry sheets, cherry pie filling, an egg and sugar for topping. For the vanilla glaze, gather powdered sugar, milk and vanilla extract.
Substitutions
These cherry pie turnovers are meant to be quick, easy and delicious. Here are my recommended substitutions for this recipe if you need them.
- Cherry Pie Filling: To make these turnovers with cherries super easy, use any cherry pie filling you like.
- Puff Pastry Sheets: Feel free to use homemade puff pastry if you like. I love using store bought puff pastry sheets.
- Egg: This binds the sides of the puff pastry turnover together.
- Vanilla Glaze: This is optional as these cherry pastries taste wonderful without the glaze.
Variations
- Homemade Cherry Pie Filling: If you prefer to skip the canned cherry pie filling, mix 2 ½ - 3 cups fresh or frozen pitted cherries with 2 tablespoons (30 ml) lemon juice, 4 tablespoons (60 ml) water, ¼ cup (50 g) sugar and 2 tablespoons cornstarch in a sauce pan. Bring to a simmer and then to a low boil over medium-high heat. Stir frequently and cook the cherry mixture over a low boil for about 5 - 10 minutes or until the mixture thickens and is glossy and shiny. Cool completely before using in the cherry turnovers.
- Cherry and Cream Cheese Turnovers: Mix 4 oz. cream cheese with 2 tablespoons (15 g) powdered sugar until well combined. Scoop 1 tablespoon cream cheese onto the puff pastry next to the cherry pie filling. Follow the rest of the recipe as written.
- Cherry Crescent Roll Turnovers: Rather than use puff pastry, use crescent roll dough. Unroll the dough to form a triangle shape. Spoon the filling on the widest part of the triangle. Gently roll into a crescent shape. Some filling will fall out. That’s fine! Bake about 2 - 3 inches apart for about 12 - 15 minutes.
How To Make
Learn how to make cherry turnovers in a few easy steps.
- Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry to form a square. Cut the square of puff pastry into four smaller squares.
- Spoon 1 ½ - 2 tablespoons of cherry pie filling slightly above the line into the middle of the upper triangle. Repeat adding the filling into each of the remaining squares. Lightly brush the edges of the puff pastry squares with the egg wash. Reserve about half of the lightly beaten egg to brush across the top of the turnovers.
- Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. It’s ok if some filling comes out. Simply wipe away any filling that comes out. Using a fork, press the edges of the puff pastry together to seal the seam. Lightly brush the top of each cherry turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like. If the turnovers have gotten a bit warm, transfer the baking sheet into the fridge to chill for 15 - 30 minutes.
- Bake the cherry puff pastry turnovers for 18 - 22 minutes or until the pastries are a golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature.
- Make the vanilla glaze by whisking powdered sugar with milk and vanilla extract until smooth the well combined. Drizzle the glaze over the cooled turnovers. Enjoy warm or at room temperature.
How To Store, Freeze and Thaw
- Store: Transfer any leftover cherry pie turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
- Freeze: These cherry pastries can be frozen before or after baking. Make the pastries through to sealing the seams. Flash freeze the pastries on the baking sheet for 30 minutes. Wrap each pastry individually and store in a freezer proof and air tight container. To freeze baked turnovers, make and bake the pastry according to the recipe directions and cool completely. Wrap the cherry turnovers individually and store in the freezer for up to 3 months.
- Thaw: Transfer the pastries to the fridge to thaw overnight and reheat in the microwave or toaster oven until warmed through.
M’s Expert Tips
- Prepare the pastries on the baking sheet.This is the easiest way to ensure the pastries stay intact.
- Don’t overfill the puff pastry. 1 ½ - 2 tablespoons of cherry filling is the perfect amount for these puff pastry turnovers. Any more cherry filling will make it difficult to seal the seams of the puff pastry dough.
- Chill the turnovers. For the flakiest layers, chill the turnovers for about 15 - 20 minutes before baking them.
FAQs
Is phyllo dough the same as puff pastry?
They are similar but not the same. Both are made from layers of dough. Puff pastry is laminated dough with a high fat content. Phyllo dough is made of mostly flour and water.
Why did my turnovers leak?
This is the result of overfilling the turnovers. Brushing the egg wash around the edges of the puff pastry to help seal the seams. Should any filling leak out, it’s because there is too much filling in the turnover.
How do you crisp soggy turnovers?
Rewarm the turnovers in the oven at 350 F (177 C) for 5 - 8 minutes.
More Easy Recipes to Try
If you try this Cherry Turnovers recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Cherry Turnovers Recipe
Cherry turnovers are a baked cherry pastry made using flaky puff pastry filled with sweet cherry pie filling. Top these buttery cherry puff pastry turnovers with a creamy vanilla glaze. They’re the perfect quick and easy breakfast or dessert.
Equipment
- 2 large baking sheets
- 2 sheets parchment paper
Ingredients
Cherry Turnovers
- 1 box puff pastry (2 sheets)
- 21 oz. cherry pie filling
- 1 large egg, lightly beaten
- 3 - 4 tablespoons granulated sugar
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
Instructions
- Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper.
- Unfold one sheet of puff pastry to form a square. Cut the square of puff pastry into four smaller squares.1 box puff pastry (2 sheets)
- Imagine a line running diagonally from the bottom left corner of the pastry square to the top right, dividing the square into two triangles. Spoon 1 ½ - 2 tablespoons of cherry pie filling slightly above the line into the middle of the upper triangle. Repeat adding the filling into each of the remaining squares. Lightly brush the edges of the puff pastry squares with the egg wash. Reserve about half of the lightly beaten egg to brush across the top of the turnovers.21 oz. cherry pie filling, 1 large egg, lightly beaten
- Lift the lower right corner up to the upper left corner. Gently press the corners together. Press the edges of the puff pastry together so that a triangle forms. It’s ok if some filling comes out. Simply wipe away any filling that comes out. Using a fork, press the edges of the puff pastry together to seal the seam.
- Lightly brush the top of each cherry turnover with the lightly beaten egg. Sprinkle some coarse sugar on top if you like. If the turnovers have gotten a bit warm, transfer the baking sheet into the fridge to chill for 15 - 30 minutes.3 - 4 tablespoons granulated sugar
- Bake the cherry puff pastry turnovers for 18 - 22 minutes or until the pastries are a golden brown color. Cool on the hot baking sheet for 3 - 5 minutes. Transfer to a cooling rack to cool to room temperature.
- Make the vanilla glaze by whisking powdered sugar with milk and vanilla extract until smooth the well combined. Drizzle the glaze over the cooled turnovers. Enjoy warm or at room temperature.1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract , 2 tablespoons (30 ml) milk
Notes
Store: Transfer any leftover cherry pie turnovers in an airtight container at room temperature for up to 2 - 3 days or in the fridge for up to one week.
See Variations section of the blog post to make these cherry turnovers using crescent roll dough or with a homemade cherry filling.
did you make this recipe?tag @olivesnthyme on Instagram
Terri Hitt says
What is " one sheet"?
Megan says
Hi Terri, a box of store bought puff pastry typically contains two "sheets" of puff pastry dough that can be unfolded. Please see the recipe photos in the "How To" section of the blog post for a visual.