Cherry Turnovers Recipe are filled with sweet-tart cherry filling and wrapped in buttery puff pastry that shatters with every bite. I first made these on a Saturday morning when Emma begged me for something "bakery fancy but Mom easy," and honestly, she was right. They look like you spent hours in the kitchen, but the whole thing comes together in under an hour.
If you love easy fruit desserts, you might also enjoy my Easy Egg Salad Recipe or these Easy Maple Sage Breakfast Sausage recipe that use the same simple folding technique. For more puff pastry treats, try my Easy Homemade Crepes Recipe .
Why You'll Love This Cherry Turnover Recipe
This recipe is simple, fast, and forgiving. You start with store-bought puff pastry, which means no dough-making or rolling out pie crust from scratch. The cherry pie filling does all the flavor work for you, and the egg wash gives everything a bakery-style shine. The glaze on top adds just enough sweetness without overpowering the tart cherries.
These Cherry Turnovers Recipe bake up crisp on the outside and tender on the inside. They're great warm from the oven or at room temperature the next day.
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Cherry Turnovers Recipe Ingredients
Here's everything you need to make Cherry Turnovers Recipe from scratch.
See Recipe Card Below This Post For Ingredients Quantities
- Puff pastry: Forms the flaky, buttery layers that make these Cherry Turnovers Recipe so irresistible. Use thawed pastry straight from the fridge for the best results.
- Cherry pie filling: Provides sweet-tart flavor and a jammy texture without needing to cook fresh cherries. You can use store-bought or homemade.
- Egg: Brushed on the pastry edges to help seal the Cherry Turnovers Recipe and create a glossy, golden finish.
- Powdered sugar: Mixed with milk to create a simple, sweet glaze that drizzles beautifully over the cooled pastries.
- Milk: Thins the powdered sugar into a pourable glaze. You can also use cream or a little vanilla extract for extra flavor.
How to Make Cherry Turnovers recipe
Preheat oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper and position an oven rack in the center for even baking.
Prepare the puff pastry: Roll each thawed sheet of puff pastry gently into a square, then cut each sheet into 4 equal squares for a total of 8 squares. Place them on the prepared baking sheet, leaving a little space between each one.
Add the filling: Spoon ¼ cup of cherry pie filling into the center-left side of each pastry square. Don't overfill or the Cherry Turnovers Recipe will burst open while baking.
Seal the edges: Brush the beaten egg along the outside edges of each square. This acts like glue to help seal the dough. Fold the bottom right corner over the filling to meet the top left corner, forming a triangle. Press the edges together firmly, then crimp with a fork to seal completely.
Brush with egg wash: Lightly brush the top of each turnover with the remaining beaten egg using a pastry brush or a folded paper towel. This gives them that beautiful golden color.
Bake: Bake for 20 to 25 minutes, or until the puff pastry is golden brown, crisp, and has puffed up nicely. The edges should look deeply golden and the layers should be visible.
Cool: Remove the baking sheet from the oven and let the Cherry Turnovers Recipe cool on the sheet for a few minutes. Transfer them to a wire cooling rack to cool completely.
Make the glaze: In a small bowl, mix the powdered sugar and milk until smooth. Drizzle the glaze over the cooled Cherry Turnovers Recipe using a spoon, letting it drip down the sides for a bakery-style finish.
Substitutions and Variations
Different fillings: Swap the cherry pie filling for blueberry, apple, strawberry, or peach. You can also use fresh cherries cooked down with sugar and cornstarch if you prefer homemade filling.
Glaze options: Add a drop of almond extract or vanilla extract to the glaze for extra flavor. You can also skip the glaze and dust the Cherry Turnovers Recipe with powdered sugar instead.
Pie crust option: If you don't have puff pastry, you can use refrigerated pie crust, though the texture will be less flaky and more tender.
Savory version: These Cherry Turnovers Recipe work beautifully with savory fillings like cheese and spinach, ham and cheese, or mushroom and herbs. Skip the glaze and brush with melted butter instead.
Equipment for Cherry Turnovers Recipe
Here's what you'll use to make these turnovers.
- Baking sheet: Holds the Cherry Turnovers Recipe while they bake.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Rolling pin: Helps gently roll out the puff pastry into even squares.
- Fork: Used to crimp and seal the edges of each turnover.
- Pastry brush (optional): Makes it easy to brush on the egg wash, though a paper towel works just as well.
- Spoon: For drizzling the glaze over the finished turnovers.
- Wire cooling rack: Lets the Cherry Turnovers Recipe cool evenly without getting soggy on the bottom.
Storage and Make-Ahead Tips
Room temperature: Store baked Cherry Turnovers Recipe in an airtight container at room temperature for up to 2 days. They stay crisp and delicious.
Refrigerator: You can refrigerate them for up to 4 days, though the pastry may soften slightly. Reheat in a 350°F oven for 5 to 7 minutes to crisp them back up.
Freezer: Freeze baked Cherry Turnovers Recipe (without glaze) in a single layer on a baking sheet, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat from frozen in a 350°F oven for 10 to 12 minutes, then add the glaze.
Make-ahead option: You can assemble the turnovers, freeze them unbaked, and bake them straight from the freezer. Add an extra 5 minutes to the baking time.
Expert Tips
Keep the pastry cold: Work quickly with puff pastry and keep it cold. If it gets too warm, it won't puff up properly in the oven.
Don't overfill: Too much filling will cause the Cherry Turnovers Recipe to burst open. Stick to ¼ cup per square.
Seal tightly: Press the edges firmly and use a fork to crimp. This keeps the filling inside while baking.
Brush generously with egg: The egg wash gives the Cherry Turnovers Recipe their golden, glossy finish. Don't skip this step.
Cool before glazing: Let the Cherry Turnovers Recipe cool completely before adding the glaze, or it will melt and run off.
Use parchment paper: This prevents sticking and makes cleanup so much easier.
FAQ
What is a cherry turnover?
A cherry turnover is a pastry made by folding puff pastry dough around a sweet cherry filling and baking it until golden and flaky. The filling is usually made from cherry pie filling or fresh cherries cooked with sugar. My tip: don't overfill them or they'll leak while baking.
What is the best filling for turnovers?
The best filling depends on your taste, but cherry, apple, and blueberry are classic choices. Fruit fillings work best when they're thick and jammy so they don't make the pastry soggy. I like using canned pie filling because it's already the right consistency and saves time.
What does a turnover look like?
A turnover looks like a triangle or half-moon shaped pastry with golden, flaky layers on the outside. The edges are crimped with a fork, and the top is usually brushed with egg wash for a shiny finish. Some Cherry Turnovers Recipe are drizzled with glaze or dusted with powdered sugar.
What is a turnover pastry?
A turnover pastry is a type of hand-held pastry made by folding dough over a sweet or savory filling. The dough can be puff pastry, pie crust, or even phyllo dough. Cherry Turnovers Recipe are baked until crisp and are popular for breakfast, dessert, or snacks.
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Cherry Turnovers Recipe
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper. prep
- Roll each sheet of thawed puff pastry into a square, then cut each into 4 smaller squares. Place them on the prepared baking sheet. prep
- Spoon ¼ cup of cherry pie filling into the center of each pastry square. assemble
- Brush the edges of each pastry square with the beaten egg to help seal them. assemble
- Fold the bottom right corner over to the top left corner, creating a triangle, and press the edges together. Use a fork to seal the edges further. bake
- Lightly brush the top of each turnover with the remaining egg wash. bake
- Bake for 20-25 minutes, until the pastry is golden brown and puffed up. finish
- Let the turnovers cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. finish
- In a small bowl, mix powdered sugar and milk to create a glaze. Drizzle the glaze over the cooled turnovers. finish
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