This 3-ingredient, flaky cherry turnover recipe uses store-bought puff pastry dough and cherry pie filling to make an easy dessert that is ready in less than 30 minutes.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Puff Pastry Cherry Turnover Recipe
Puff pastry cherry turnovers are a bakery-style breakfast pastry that doubles as a dessert! They’re a nice little treat with your morning coffee or as a dessert after dinner.
They’re so quick to make with a buttery, flaky puff pastry, folded over a sweet cherry pie filling, then baked until golden brown. I like to top mine with coarse sugar or a simple vanilla glaze, and sometimes both.
As you can imagine, with a simple swap of the filling, you can turn these into a completely different kind of turnover. I’ve made apple turnovers and have also used the filling from my blueberry sauce recipe. So, if you’re serving a crowd, feel free to add a variety of filling flavors to your batch!
You could add some flavor to your glaze, whether it’s vanilla, maple, or lemon. Or instead of coarse sugar, you could do a cinnamon-sugar combination or a dusting of powdered sugar.
Ingredients for This Turnover Recipe
The complete list of ingredients with amounts are listed in the full recipe card below.
- Puff pastry sheets: Use 2 sheets of store bought dough. It comes frozen, so you’ll need to thaw it, but make sure it stays very cold. This is the key to flaky cherry turnovers.
- Cherry pie filling: For the sake of convenience, I use canned cherry pie filling. However, if you want to use homemade pie filling with fresh cherries, go right ahead.
- Large egg: We use it to brush the edges to seal the pastry as well as to brush the top with an egg wash so the tops turn a nice golden color.
- Optional topping: If you want to add a bit of extra sweetness and presentation, you can sprinkle coarse sugar over the pastries or combine powdered sugar and milk for a glaze.
How to Make Cherry Turnovers
This recipe will come together in a few simple steps and just 3 ingredients. Toppings are optional!
Step 1: Preheat the oven to 400 ° F and line a baking sheet with parchment paper. Unroll one puff pastry sheet at a time and place on a lightly floured surface or cutting board.
Use a pizza cutter or sharp knife to cut the dough in half vertically and then again horizontally. You should have 4 equal squares per sheet (so, 8 total).
Step 2: Add a heaping tablespoon of cherry filling into the center of each square. (be careful not to overfill them)
Use a pastry brush to brush the edges of the pastry squares with egg or water.
Step 3: Then, fold one corner over to the opposite diagonal corner to form a triangle. Seal in the filling by pressing the edges together gently so they stick. You can use a fork to crimp the edges if you’d like.
Step 4: Place the filled pastry on the lined baking sheet (you’ll probably need more than one baking pan), keeping each triangle separated by a few inches. This is to leave room for when they puff up and expand.
Step 5: Brush the top of each of the cherry turnovers with egg wash and sprinkle with coarse sugar if you’d like. Bake for 20-22 minutes until golden brown. Let them cool completely before adding any glaze.
Tips
Thaw the pastry dough, but keep it cold. If it becomes too warm, the butter melts and won’t result in the flakiness we want.
Use a wire rack over a baking sheet when adding a drizzle to the top of each turnover to catch the mess.
How to Store Leftovers
Cherry turnovers are best enjoyed fresh the day they’re made when the pastry is light and flaky!
If you have leftovers, store them at room temperature in an airtight container for up to 3 days.
More Fun Ways to Use Puff Pastry
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!
Flaky Cherry Turnovers Made with Puff Pastry
Ingredients
- 2 sheets puff pastry dough thawed but very cold
- 1 cup cherry pie filling
- 1 large egg
- Optional: Coarse sugar or a simple powdered sugar glaze 1 cup powdered sugar + 1 tablespoon milk
Instructions
- Preheat the oven to 400° F and line two baking sheets with parchment paper.
- Add the egg to a small bowl with a splash of water and whisk together for the egg wash.1 large egg
- Unroll one puff pastry sheet at a time and place on a lightly floured surface.2 sheets puff pastry dough
- Cut the dough in half and then each of those in half again to have four even squares.
- Place a large tablespoon of cherry pie filling into the center of each square.1 cup cherry pie filling
- Brush the edges of the puff pastry (around the filling) and fold one corner over and press the edges to seal in the filling and place them on the lined baking sheet as you work leaving at least 3 inches between each one since they expand.
- Repeat with the second puff pastry sheet.
- Brush each of the turnovers with the egg wash and sprinkle with coarse sugar if you’d like.Optional: Coarse sugar or a simple powdered sugar glaze
- Bake for 20-22 minutes or until golden brown.
- Remove from the oven and place to a wire rack and cool completely.
- Optional: Drizzle with a simple glaze. Mix 1 cup of powdered sugar and 1 tablespoon of milk. (for thinner glaze add another tablespoon of milk.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Leave a Reply