Cherry Turnovers

Name: Cherry Turnovers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup cherry pie filling; 2 Tablespoons brown sugar; 1/2 Tablespoon cornstarch; 1/8 teaspoon almond extract ((optional)); 1 roll puff pastry dough, thawed in the refrigerator ((2 rolls of dough come in a package)); 1 large egg ((for egg wash)); 3/4 cup powdered sugar; 1-2 Tablespoons milk; 2 teaspoons clear vanilla extract ((to keep the icing white))

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These sweet and flaky Cherry Turnovers are made from puff pastry, cherry pie filling, and topped with a sweet glaze. A quick and easy dessert!

A PERFECT FLAKY TREAT

I love these Cherry Turnovers! They’re so easy to make, come together in only 40 minutes and don’t really require much work. Grab some premade puff pastry, thaw it, toss the pie filling in the pastry, fold, bake, glaze and enjoy. Sounds simple, right? This really is a simple, fool-proof sweet treat recipe that’s perfect for any occasion where dessert is on the menu. We make it pretty often since I almost always have all the ingredients on hand and it’s so fun to switch up the filling flavors!

FREQUENTLY ASKED QUESTIONS:

Can I use crescent roll dough?

You can but keep in mind it is thicker and heavier than puff pastry dough so you will not get the same consistency or light airiness that you get with puff pastry. It’s still delicious, it’s just different. See my recipe for Cherry Pie Bites on how I do that.

Why did my turnovers leak?

Be mindful not to overfill the turnovers with cherry pie filling, as it can cause leaking during baking. I know it’s tempting to really pack it in. Use a measuring spoon for the filling and leave enough space around the edges to seal properly. I also like to make sure to use a fork to help crimp the edges, not just my fingers to try to seal them up.

Why is my glaze melting?

Be a bit more patient and wait to add the glaze until the turnovers cool off a bit more. This prevents the glaze from melting too quickly and ensures a nice presentation. Also, try making the glaze a bit thicker, this will helps as well.

Can I use different pie fillings?

Of course! I think these turnovers would be absolutely delicious using my Homemade Peach Pie Filling or a Blueberry Pie Filling.

Can I skip the vanilla glaze?

Yes, you can skip the vanilla glaze if you prefer. The turnovers will still be delicious on their own, or you can dust them with powdered sugar for a simple finishing touch.

Can I double this recipe?

Of course! Puff pastry dough comes with two rolls of dough in one box. So you could easily double this recipe. Just use the whole can of pie filling and you can double the brown sugar but it’s not absolutely necessary and cornstarch (keep the almond extract the same amount). Only bake one sheet at a time for even baking.

How to store leftover turnovers?

Store leftover turnovers in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven for a few minutes to restore their crispiness. They can also be frozen for up to 3 months.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

puff pastry dough – puff pastry comes frozen. So you will find it near the pie crusts in the freezer section of your grocery store. It does need to be thawed before using. Just follow the package directions on the back of the box for how to best thaw.
cherry pie filling– You can use homemade cherry pie filling instead of canned. Just ensure it’s thickened to a similar consistency to prevent the turnovers from becoming too soggy. Adding cornstarch helps to thicken it if you need it. We are only using one cup of it so if you’d like, you can double this recipe and use the entire can.
brown sugar – this is optional. I think this adds depth of flavor to the cherry pie filling so ti tastes less like a store-bought cherry pie filling.
cornstarch – this just helps the filling get a bit thicker and less runny as it bakes.
almond extract – this is optional but I think really amps up the flavor. Like the brown sugar, it elevates the canned cherry pie filling and gives it a more homemade flavor.
egg– if you have time, allow this to come to room temperature. It just makes it easier to whisk and spread.
powdered sugar – you can adjust the thickness of the glaze to your reference. Add a bit more powdered sugar if you want it thicker and less for a thinner glaze. You will want to use a whisk to remove any lumps.
milk
clear vanilla extract– this helps keep the icing white but if all you have is the regular vanilla extract, just use that.

Cherry pie filling, puff pastry, almond extract, cornstarch, and brown sugar.

HOW TO MAKE CHERRY TURNOVERS

Preheat the oven to 375°F and line a baking sheet with parchment paper. In a mixing bowl, combine the cherry pie filling, brown sugar, cornstarch, and almond extract. Stir until well combined and the cornstarch is dissolved. Set aside. Roll out the thawed puff pastry dough on a lightly floured surface. Note: most puff pastry is rolled up in parchment paper. You can just unroll the dough and leave it on the parchment paper.

Cut the puff pastry dough into squares, approximately 4×4 inches each.

collage of two photos: a bowl with cherry pie filling, brown sugar, cornstarch, and almond extract; puff pastry rolled out on parchment paper.

Place the squares on the prepared baking sheet, leaving some space between each one to allow for expansion. Place 1 Tablespoon of the prepared cherry filling in the center of each pastry square.

collage of two photos: cut pieces of turnover dough on a baking sheet lined with parchment paper; cherry filling in a turnover dough square.

Fold the pastry diagonally over the filling, forming a triangle. Use a fork to crimp the edges, sealing the turnovers shut. Make sure they are well-sealed to prevent the filling from leaking out during baking. In a small bowl, beat the egg really well. Brush the tops of the turnovers with the beaten egg. This will give them a beautiful golden brown color when baked.

collage of two photos: a fork securing the edges of a Cherry Turnover; a pastry brush brushing egg white on the turnover.

Bake for 20-25 minutes, or until the turnovers are puffed and golden brown. Remove the turnovers from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

collage of two photos: golden brown turnovers on a baking sheet; turnovers cooling on a baking rack.

While the turnovers are cooling, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or vanilla extract if too thick or more powdered sugar if too thin. Once the turnovers have cooled completely, drizzle the vanilla glaze over the tops using a spoon.