Ready for a decadent cherry treat? With only six ingredients and no baking skills required, you can whip up these delicious Homemade Cherry Turnovers with Puff Pastry in no time!
A turnover is a type of pastry made by folding dough over a filling, then sealing and baking to perfection. It is typically enjoyed as a dessert but can also be eaten for breakfast or brunch!
There are many types of flavors of filling you can add to the pastry, including sweet cherry, cinnamon apples, and even savory ham and cheese. But for this recipe, we'll be using sweet cherry filling to make a decadent cherry turnover!
This recipe is so easy because it not only uses a prepared cherry filling, it also uses pre-made puff pastry tubes. All you have to do is roll out the dough, add the cherry filling, fold it in half and bake! Once cooled, drizzle homemade vanilla icing on top to add an extra layer of sweetness.
Enjoy cherry turnovers as a special breakfast treat or a cherry dessert. Let's get baking!
Why You’ll Love This Recipe
- This easy dessert is made with just six ingredients you can find in any grocery store.
- No baking skills are required! Assembly is quick and easy.
- Cherry turnovers can be served for breakfast, brunch, or as dessert.
- Take a shortcut using pre-made cherry pie filling and frozen puff pastry!
Ingredients You’ll Need
- Frozen Puff Pastry (thawed) - This popular dough adds a flaky and buttery texture to cherry turnovers. Make sure to thaw the puff pastry completely before using.
- Cherry Pie Filling - Adds sweetness and cherry flavor along with a bold red color.
- Egg - Mixed with water, egg wash is used to brush the pastry, so it crisps up in the oven perfectly.
- Powdered Sugar - This finely milled sugar mixes well with liquid and makes the frosting sweet.
- Vanilla Extract - Adds a fragrant vanilla flavor to the icing.
- Water - Helps thin out the icing to the perfect consistency.
How To Make Cherry Turnovers With Puff Pastry
Prepare for baking: Preheat oven to 400°F—line two baking sheets with parchment paper and set aside.
Assemble the egg wash: Whisk together 1 tbsp of water and one egg in a small bowl, and set aside.
Roll out the puff pastry: Sprinkle a small amount of flour onto your countertop. Gently roll the puff pasty out length-wise until it's about 2 -3 inches longer. Cut the dough into roughly 5x5 inch squares.
Fill and brush with egg wash: Scoop 1½ tablespoons of cherry pie filling onto each square. Gently brush the egg and water mixture around all four edges of each square using a pastry brush. Fold each pastry in half horizontally and carefully press around both open edges with a fork.
Bake and cool: Place each pastry on a baking sheet and bake for 18-20 minutes or until slightly golden brown. Remove and let them cool completely.
Ice and enjoy: While the pastries are cooling, mix the sugar, water, and vanilla extract in a small mixing bowl until fully combined. Add to a Ziploc bag with the tip cut off or a piping bag. Drizzle the icing over the cooled turnovers and wait until the icing sets. Enjoy!
- Make sure to thaw your puff pastry completely before rolling it out, so it doesn't break apart when folding over the cherry filling.
- Do not overfill the pastry, as the cherry juice will spill over and burn during baking.
- If the cherry filling is too thick or has large chunks, you can add a small amount of water to thin it out.
- Use a fork to crimp the edges of the turnover; this will help seal in the cherry filling and prevent any leakage during baking.
- Try using a star-shaped cookie cutter to make cherry stars instead of traditional turnovers.
- Wait until the pastry is completely cool before icing, as the icing will melt and run off if the cherry turnovers are still warm.
- Instead of cherry pie filling, feel free to use another flavor, such as raspberry, blueberry or strawberry.
- For added texture and flavor, try adding chopped walnuts or pecans to the cherry filling before baking.
- Instead of vanilla extract, flavor the icing with almond extract for a delicious cherry almond turnover.
- If you don’t have cherry pie filling on hand, use cherry preserves or cherry jam.
- Try adding a tablespoon of melted butter to the icing for an even creamier texture and flavor.
- Top the cherry turnovers with a dusting of chopped almonds, slivered almonds, or walnuts for a bit of crunch.
Storing & Freezing
Storing: Leftover cherry turnovers can be stored in an airtight container for up to three days before starting to dry out. You can store them in the fridge for up to five days.
Reheating: Reheat cherry turnovers in the microwave for 30-60 seconds or pop them on a baking sheet and warm up in an oven preheated to 350°F for 10 minutes.
Freezing: Freeze cherry turnovers in a single layer on a tray or baking sheet before transferring them to an airtight container or freezer-safe bag. When ready to serve, thaw at room temperature for 30 minutes and reheat in the oven until warm.
A cherry turnover is a type of pastry that is shaped like a semi-circle and filled with cherry pie filling. The shape of the turnover resembles an envelope, which is why it's called a turnover.
Puff pastry can be found in the frozen section of most grocery stores, usually near the frozen pies and pastries. It's also available online if you're unable to find it at your local market.
Yes! Cherry turnovers taste great when served warm from the oven but can also be enjoyed cold. They make a great snack or dessert and are best served within a few hours of baking.
More Dessert Recipes
- Coconut Cake Mix Cookies
- Salted Caramel Rice Krispie Treats
- Butterbeer Cookies
- Easy M&M Cookie Bars
- Brownie Cookies
- Twix Thumbprint Cookies
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Homemade Cherry Turnovers
- 1 package of frozen puff pastry Thawed according to the instructions on the box.
- 1 can pie filling
- 1 large egg
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp water
- Preheat oven to 400°F—line two baking sheets with parchment paper and set aside.
- Whisk together 1 tbsp of water and one egg in a small bowl, and set aside.
- Sprinkle a small amount of flour onto your countertop. Gently roll the puff pasty out length-wise until it's about 2 -3 inches longer. Cut the dough into roughly 5x5 inch squares.
- Carefully scoop about 1½ tablespoons of cherry pie filling onto each square. Gently brush the egg and water mixture around all four edges of each square using a pastry brush.
- Fold each pastry in half horizontally and carefully press around both open edges with a fork.
- Place each pastry on a baking sheet and bake for 18-20 minutes or until slightly golden brown.
- Remove the pastries from the oven and let them cool completely.
- Mix powdered sugar, water, and vanilla extract in a medium bowl until thoroughly blended.
- Pour the icing into a large Zip-lock bag. Cut a little hole in the corner and drizzle the frosting over the cooled turnovers. Serve and ENJOY!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.