Cherry Turnovers are flaky pastries filled with cherry filling and topped with sweet glaze. This fruity baked treat is the best breakfast!
There’s something magical about a warm, freshly baked turnover filled with sweet cherries and encased in a golden, flaky puff pastry. Cherry Turnovers are a treat that can be enjoyed for breakfast, dessert, or as a sweet snack anytime. Their crispy exterior and juicy, fruity filling make them irresistible, and the best part is, they’re surprisingly easy to make at home. With a few simple ingredients and steps, you can create these delicious pastries that will impress anyone who takes a bite. These are not only delicious but also incredibly satisfying to make. The process of folding the pastry, sealing it with a fork, and watching it puff up and turn golden in the oven is so rewarding.
CHERRY TURNOVERS
Whether you’re hosting a brunch, looking for a comforting dessert, or just want to treat yourself, cherry turnovers are an excellent choice. The combination of tart cherry filling with a hint of almond flavor, wrapped in buttery puff pastry, is a classic pairing that never goes out of style. Plus, the sweet glaze drizzled on top adds an extra layer of flavor and makes these turnovers look as good as they taste.
The ease of preparation makes these an excellent choice for both novice and experienced bakers. You don’t need any special skills or equipment to create these tasty pastries, just a few ingredients and a bit of time. Whether you’re a fan of fruity desserts or just looking for a new recipe to try, this recipe is a must-make. The simple ingredients and easy preparation mean you can whip up a batch anytime you’re in the mood for something sweet and satisfying. So, the next time you’re craving something special, give this turnover recipe a try. You won’t be disappointed!
INGREDIENTS
Turnovers
- 2 cups cherry pie filling
- ¼ cup light brown sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon almond extract (or vanilla)
- 1 box of puff pastry dough (2 sheets) thawed in the refrigerator
- 1 large egg
Glaze
- 1 1/4 cups powdered sugar
- 1 to 2 Tablespoons milk
- 1 teaspoon almond extract or vanilla (whatever your taste preference is)
BAKING INSTRUCTIONS
Turnovers
Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine the cherry pie filling, brown sugar, cornstarch, and almond extract. Stir until well combined and the cornstarch is dissolved. Set aside.
Starting out with 1 puff pastry sheet, slightly roll it out on a clean, lightly floured surface. Cut the pastry dough into 6 squares, approximately 4×4-inches each. Place the 6 squares on one prepared baking sheet, spacing at least 2 inches apart.
Repeat again with the remaining puff pastry sheet by cutting it into 6 squares, 4×4 inches each. Place them on the prepared baking sheet spaced apart.
Place only 2 Tablespoons of the cherry filling mixture in the center of each pastry square. Fold the pastry diagonally, over the filling, to form a triangle. Use a fork to crimp the edges to seal them shut. *Be sure to seal them well so the filling doesn’t leak out.
In a small bowl, beat the egg. Lightly brush the tops of the turnovers with the egg. This will give the pastries that beautiful golden color.
Bake for 20 to 22 minutes, or until golden-brown and puffy. Carefully remove from the oven and allow the turnovers to cool down on the baking sheets.
Glaze
In a small bowl, whisk the powdered sugar, milk, and almond extract (or vanilla) until smooth and combined. Drizzle the glaze over each turnover. Once the glaze is set, serve and enjoy!
TIPS FOR THE PERFECT TURNOVER
Use High-Quality Ingredients: Since the ingredient list is short, the quality of each component really matters. Opt for a good brand of puff pastry and cherry pie filling for the best results.
Thaw the Puff Pastry Properly: Ensure that the puff pastry is fully thawed in the refrigerator before using it. This will make it easier to handle and less likely to crack when you fold it.
Seal the Edges Well: When sealing the turnovers, make sure to crimp the edges firmly with a fork. This helps to prevent the filling from leaking out during baking.
Don’t Skip the Egg Wash: The egg wash is key to achieving that beautiful golden-brown color on the turnovers. It also gives the pastry a nice sheen.
Allow to Cool Before Glazing: Let the turnovers cool for at least 15 minutes before drizzling the glaze. If the turnovers are too hot, the glaze will melt and run off.
SERVINGS
This recipe yields 12 cherry turnovers, making them the perfect treat to share with friends and family!
SERVING SUGGESTIONS
With Coffee or Tea: Serve the turnovers warm with a cup of coffee or tea for a delightful breakfast or afternoon snack.
As a Dessert: Pair them with a scoop of vanilla ice cream for an indulgent dessert that balances the tartness of the cherry filling with the creaminess of the ice cream.
At Brunch: Cherry turnovers make a lovely addition to any brunch spread. Serve them alongside fresh fruit, yogurt, and mimosas for a delightful morning feast.
STORING LEFTOVERS
If you have any leftover turnovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to four days. To reheat, simply pop them in a preheated 350°F oven for a few minutes until warmed through.
CREATIVE CUSTOMIZATIONS
One of the best things about this cherry turnover recipe is how easy it is to customize. Here are some ideas to make this recipe your own:
Change the Filling: While cherry is a classic choice, you can easily swap it out for other fruit fillings like apple, blueberry, or peach. You can even use a combination of fruits for a mixed berry turnover.
Add a Streusel Topping: For extra crunch and flavor, sprinkle a streusel topping made from flour, sugar, and butter over the turnovers before baking.
Make Them Mini: Cut the puff pastry into smaller squares to create mini turnovers. These bite-sized treats are perfect for parties and gatherings.
ENJOY THIS RECIPE? HERE ARE A FEW MORE FRUITY BAKED GOODS!
Easy Cherry Cobbler – A cherry pie filling and a golden cake-like crust. Add a dollop of whipped cream to each serving to create the perfect dessert!
The Best Peach Cobbler – Fresh peaches baked with minimal ingredients, creates a sugar cookie cobbler topping that is pure magic. A summer-favorite!
Shredded Apple Pie – This is one of, if not the, best apple pie on the internet! Don’t believe me? Make sure to try this out and let me know what you think!
Berry Croissant Bake – berries, sweet cream cheese, and buttery croissants. This delicious breakfast casserole tastes like a Danish pastry! You’ll love it for brunch.
Cherry Turnovers
Ingredients
Cherry Turnovers
- 2 cups cherry pie filling
- ¼ cup light brown sugar
- 1 Tablespoon cornstarch
- 1/4 teaspoon almond extract or vanilla extract
- 1 box puff pastry dough (2 pastry sheets) thawed in the refrigerator
- 1 large egg
Glaze
- 1 ¼ cups powdered sugar
- 1 to 2 Tablespoons milk
- 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
Instructions
Cherry Turnovers
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine the cherry pie filling, brown sugar, cornstarch, and almond extract. Stir until well combined and the cornstarch is dissolved. Set aside.
- Starting out with 1 puff pastry sheet, slightly roll it out on a clean, lightly floured surface. Cut the pastry dough into 6 squares, approximately 4×4-inches each. Place the 6 squares on one prepared baking sheet, spacing at least 2 inches apart.Repeat again with the remaining puff pastry sheet by cutting it into 6 squares, 4×4 inches each. Place them on the prepared baking sheet spaced apart.
- Place only 2 Tablespoons of the cherry filling mixture in the center of each pastry square. Fold the pastry diagonally, over the filling, to form a triangle. Use a fork to crimp the edges to seal them shut. *Be sure to seal them well so the filling doesn’t leak out.
- In a small bowl, beat the egg. Lightly brush the tops of the turnovers with the egg. This will give the pastries that beautiful golden color. Bake for 20 to 22 minutes, or until golden-brown and puffy. Carefully remove from the oven and allow the turnovers to cool down on the baking sheets.
Glaze
- In a small bowl, whisk the powdered sugar, milk, and almond extract (or vanilla) together until smooth and combined. Drizzle the glaze over each turnover. Once glaze is set, serve and enjoy!
We ate the Pillsbury version of these growing up. Yours are so much better!!! Flaky and delicious. My husband loved them too and asked when I’m making them again. lol
Really good recipe!