Learn how to make these Easy Cherry Turnovers with puff pastry! This Cherry Turnover recipe begins with homemade cherry pie filling that’s filled inside of store bought puff pastry sheets. They’re flaky, sweet, and the perfect summer dessert that comes together in under an hour.
Homemade Cherry Turnovers
Today we’re talking about one of the easiest recipes in existence (you can thank me later): Cherry Pie Turnovers made with fresh cherries (that we turn into cherry pie filling) and store-bought puff pastry dough. With the flaky layers of puff pastry and the cherry filling, you’ve pretty much got a hand pie that you can bring with you anywhere.
Puff pastry is one of those ingredients I always (and I do mean always) keep in my freezer. It’s extremely versatile, bakes up flaky and buttery, and can be used for both sweet and savory baked goods. It’s my favorite secret ingredient to use whenever I’m in need of a last minute dessert. Obviously, I’m loving its existence for these cherry turnovers, but I also love it for these Apple Tarts and these Strawberry Nutella Turnovers. You can pretty much fill puff pastry with any fruit, jam, or chocolate and bake up something marginally life changing.
If you love Cherry Pie, then I’m fairly confident these homemade turnovers are going to be your jam. They can be a breakfast pastry, an easy dessert, or that snack you desperately need at midnight.
Three Reasons These Flaky Cherry Turnovers Are Your New Favorite Thing:
- Puff Pastry: I’ve already belabored the point of puff pastry, but I’m not sorry to repeat it again. Store-bought puff pastry dough is buttery, flaky, and so easy to work with. It’s a cross between pie dough, crescent roll dough, and croissant dough (which is 100% the reason it’s so amazing).
- Cherry Pie Filling: I adore cherry season and I love using fresh cherries in these turnovers. The filling is super similar to my cherry pie recipe, making these fresh cherry turnovers essentially a mini pie.
- Simple Ingredients: This recipe is incredibly easy. It’s only a few ingredients, comes together in under an hour (which includes the 30 minutes it takes to thaw the puff pastry dough).
Some of my other favorite summer recipes include this Strawberry Ice Cream, this Homemade Peach Pie, and this S’mores Tart.
Homemade Cherry Turnovers Ingredients:
- Puff Pastry
- Dark Cherries: I prefer to use dark cherries, but you can use sour cherries (aka tart cherries) as well. They must be pitted.
- Granulated Sugar: Depending upon how sweet or tart your cherries are, you can use more or less sugar in the cherry filling. I use just a little sugar if my cherries are very sweet.
- Cornstarch: We use cornstarch to thicken the filling. You can use a little bit of all purpose flour instead.
- Lemon Zest: I like to use a bit of lemon zest to brighten the flavor of the turnovers.
- Vanilla Extract & Almond Extract: A little bit of vanilla and almond extract add that “something extra” I think a really good cherry dessert needs. If you don’t have almond extract, you can omit it. (But you should buy it, because that stuff makes everything better.)
- Coarse Sugar: This is to sprinkle on top of the turnovers. It adds a little shimmer and finished quality to the finished turnovers.
- Egg Wash: Egg wash is 1 egg + 1 Tbsp of water whisked together (you can also use milk or cream in place of water). The purpose for the egg wash is two-fold. The first reason is that it helps seal the turnovers. The second reason is that it gives a really nice golden brown crust as the turnovers bake.
How To Make These Easy Puff Pastry Cherry Turnovers:
This is a brief overview of how to make homemade cherry turnovers with puff pastry. You can find the full recipe below in a printable card.
- Cherry Filling: Mix pitted cherries with sugar, cornstarch, lemon zest, vanilla extract, and almond extract. Once combined, set aside.
- Puff Pastry: Unfold the two sheets of puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the puff pastry into 8 equal squares.
- Pro Tip: If you have a large baking sheet, you can fit all eight turnovers on one sheet. If you have smaller baking sheets, I suggest using two baking sheets with four turnovers on each.
- Assembly: Divide the cherry pie filling evenly among the puff pastry squares (about 4-5 cherries in each one). Using a pastry brush, brush egg wash along the edges of the puff pastry. Then, gently flip one corner diagonally across the filling to make the traditional turnover triangle. Use a fork to crimp the edges of each turnover. Cut a slit in the top of each turnover (this acts a steam vent while they bake). Brush each turnover with egg wash and sprinkle with coarse sugar.
- Bake: Using a spatula, gently move each turnover to your parchment lined baking sheet. Bake for about 20 minutes or until nice and golden brown.
- Cool: Allow the cherry turnovers to cool for about 5-10 minutes for serving. Additionally, you can top with powdered sugar.
Let’s Talk Substitutions:
- Cherries: If you want to use a can of cherry pie filling instead of making your own, you are welcome to do that. Literally all you would need to do is spoon some of the canned cherry pie filling into each turnover. This will have a more artificial flavor than if you make homemade pie filling. Or, you can use frozen cherries in place of fresh cherries in the filling.
- Puff Pastry: If you want to make homemade puff pastry dough (or a rough puff pastry), go for it! Either way you’ll have super flaky pastry. I do not suggest using crescent rolls as a substitution for puff pastry–they have a completely different flavor and texture.
- Pie Crust: If you’re looking to make these truly into mini cherry hand pies, you can follow this recipe for my Mini Apple Hand Pies (use the pie crust recipe and oven instructions from that recipe and the cherry filling from this recipe).
- Topping: I like to keep it simple with coarse sugar or powdered sugar on top, but a vanilla glaze or vanilla icing would be super good too.
Storage Tips:
Store cooled turnovers in an airtight container at room temperature or in the fridge. They will last longer if stored in the fridge–just pop the turnover into the microwave or toaster oven to warm up if you prefer your turnovers warm
Final Tips and Tricks For These Easy Cherry Turnovers:
- Puff Pastry: Remember to let your puff pastry thaw before making these cherry turnovers. Thaw according to the directions on the back of the package.
- Cherries: You can use fresh or frozen. If using fresh, make sure you pit each cherry first. You can keep the cherries whole (like I did), or you can cut them in half after they have been pitted.
- Egg Wash: Don’t skip the egg wash! It’s important to both keeping the edges of the turnovers sealed and giving them a pretty golden color.
- Vent: Make sure you cut a slit in the top of each turnover before baking to release the steam. Alternatively, you can use a fork to prick holes in the top of each turnover.
- 2 puff pastry sheets, thawed
- 2 cups fresh cherries, pitted (you can use frozen as well)
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Coarse sugar
- Egg wash (egg + 1 Tbsp water or milk)
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper (you can also use two smaller baking sheets).
- In a small bowl, mix cherries with sugar, cornstarch, lemon zest, vanilla extract, and almond extract. Once combined, set aside.
- Unfold the puff pastry sheets and cut each sheet into four equal squares (eight squares total).
- Divide the filling evenly among the puff pastry squares (about 4-5 cherries per turnover).
- Using a pastry brush, brush egg wash on the edges of each puff pastry square.
- Gently fold each pastry into a triangle, covering all of the filling.
- Use a fork to crimp the edges of each turnover. Then, cut a slit in the center of each turnover.
- Gently transfer the turnovers to the baking sheet, spacing them evenly apart. (If using two baking sheets, do four and four turnovers on each.)
- Brush the tops of each turnover with egg wash and sprinkle with coarse sugar, if desired.
- Bake for 18-20 minutes, or until puffed and golden brown.
- Allow to cool at least 5-10 minutes before serving. Dust with powdered sugar, if desired.
- Store leftovers in an airtight container at room temperature or in the fridge.
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