These flaky Cherry Turnovers pockets of goodness are filled with sweet, tart cherry filling, making them a perfect treat for any time of day. The recipe itself is quite simple and requires just a few key ingredients, including puff pastry, cherries, sugar, and a touch of lemon juice.

Once you have everything prepared, it’s just a matter of assembling and baking these little morsels of heaven. The end result is a warm, buttery turnover with a burst of juicy cherry flavor in every bite. Trust me, once you try these cherry turnovers, you’ll be hooked!

Ingredients Needed for This Recipe

For the turnovers:

2 sheets frozen puff pastry, thawed according to package directions
2 cups homemade cherry pie filling

For the egg wash (optional, but recommended):

1 large egg
1 tablespoon water

For the icing (optional):

⅔ cup powdered sugar
1 tablespoon milk

¼ teaspoon vanilla extract

Instructions for Making Cherry Turnovers

Preheat the oven to a temperature of 400 degrees Fahrenheit. Prepare a baking sheet by covering it with either parchment paper or a silicone baking mat.
Use one sheet of the defrosted puff pastry at a time, and store the remaining sheets in the fridge until you are prepared to use them to maintain their coolness.

Take out the puff pastry sheets and put them on a surface that has been sprinkled with flour. Use a rolling pin to press the edges of the pastry together and mold it into a square shape if necessary. If the dough becomes warm during this process, put it back in the refrigerator for a couple of minutes to keep it cool.
Divide the puff pastry sheets into smaller squares, with each sheet yielding four squares. Put 1-2 spoonfuls of pie filling in the middle of each square, without necessarily using up all the filling. Combine the egg and water, then brush a small quantity of the egg wash onto two edges of the dough. Fold the dough over, from one corner to another, and lightly press the edges together. Use a fork to create a crimped pattern on the edges, then place the shaped turnover on the baking sheet. Repeat this process with the remaining squares of dough.
Take a knife and make a small opening on the top of each turnover. Carefully apply the egg wash onto the surface of the turnovers. Place them in the oven and bake them for about 20 minutes or until they rise and turn a golden color.

Let it cool for approximately 10 minutes. During the cooling period of the turnovers, mix the icing ingredients together. Pour the icing over the turnovers. Enjoy the turnovers while they are still warm.

Tips for Perfecting the Recipe

Keep the Puff Pastry Cold: The key to a flaky turnover is working with cold puff pastry. If it starts to warm up, put it back in the refrigerator for a few minutes before continuing.

Don’t Overfill: While it might be tempting to add a lot of filling to each turnover, doing so can cause them to burst open during baking. Stick to 1-2 spoonfuls of filling for each square.

Seal Edges Properly: Use the egg wash along the edges of the puff pastry to help seal them. After folding the pastry over the filling, press the edges together firmly, then crimp with a fork to ensure they stay closed.

Egg Wash for a Golden Finish: Brushing the turnovers with an egg wash before baking will give them a beautiful golden-brown color and a shiny finish.

Adjust Baking Time if Necessary: Oven temperatures can vary, so start checking the turnovers a few minutes before the recommended baking time. They should be puffed and golden when done.

Serving Suggestions

Warm from the Oven: Cherry turnovers are best served warm, when the filling is juicy and the pastry is at its flakiest.

With Ice Cream: For an extra decadent treat, serve your cherry turnovers with a scoop of vanilla ice cream.

Breakfast or Brunch: Turn these turnovers into a breakfast or brunch special by serving them alongside a cup of coffee or tea.

Dessert Platter: Create a dessert platter by adding other pastries or fruits alongside the turnovers, perfect for entertaining.

Glaze Variations: Experiment with different glaze flavors by adding lemon zest, almond extract, or even a splash of cherry liqueur to the icing.

Frequently Asked Questions

Can I use store-bought cherry pie filling? Yes, store-bought cherry pie filling works well in this recipe, making it even easier to prepare.

How do I store leftover turnovers? Store any leftovers in an airtight container at room temperature for up to 3 days. The pastry may soften, but they will still be delicious.

Can I freeze cherry turnovers? Absolutely. Assemble the turnovers and freeze them before baking. They can be baked straight from the freezer, adding a few minutes to the baking time.

Is it possible to use other types of fillings? Yes, this recipe is versatile. Feel free to use apple, peach, or any other pie filling you prefer.

What if I don’t have a pastry brush for the egg wash? If you don’t have a pastry brush, you can lightly dab the egg wash on the edges of the pastry with a paper towel or use the back of a spoon.

Cherry Turnovers

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These flaky Cherry Turnovers pockets of goodness are filled with sweet, tart cherry filling, making them a perfect treat for any time of day.

Ingredients

For the turnovers:

2 sheets frozen puff pastry thawed according to package directions
2 cups homemade cherry pie filling

For the egg wash (optional, but recommended):

1 large egg
1 tablespoon water

For the icing (optional):

⅔ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

Instructions

Preheat the oven to a temperature of 400 degrees Fahrenheit. Prepare a baking sheet by covering it with either parchment paper or a silicone baking mat.
Use one sheet of the defrosted puff pastry at a time, and store the remaining sheets in the fridge until you are prepared to use them to maintain their coolness.

Take out the puff pastry sheets and put them on a surface that has been sprinkled with flour. Use a rolling pin to press the edges of the pastry together and mold it into a square shape if necessary. If the dough becomes warm during this process, put it back in the refrigerator for a couple of minutes to keep it cool.
Divide the puff pastry sheets into smaller squares, with each sheet yielding four squares. Put 1-2 spoonfuls of pie filling in the middle of each square, without necessarily using up all the filling. Combine the egg and water, then brush a small quantity of the egg wash onto two edges of the dough. Fold the dough over, from one corner to another, and lightly press the edges together. Use a fork to create a crimped pattern on the edges, then place the shaped turnover on the baking sheet. Repeat this process with the remaining squares of dough.
Take a knife and make a small opening on the top of each turnover. Carefully apply the egg wash onto the surface of the turnovers. Place them in the oven and bake them for about 20 minutes or until they rise and turn a golden color.

Let it cool for approximately 10 minutes. During the cooling period of the turnovers, mix the icing ingredients together. Pour the icing over the turnovers. Enjoy the turnovers while they are still warm.