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.
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