Cherry Turnover Recipe

If you’re looking for a sweet treat that’s easy to make and sure to please, then look no further than this Cherry Turnover Recipe.

These Cherry Turnovers are easy to make and delicious! Use store-bought puff pastry for this quick and scrumptious treat! Topped with a fabulous sweet glaze that will have your tastebuds dancing.

This classic recipe is perfect for breakfast, dessert, or as a special snack anytime. Made with barely any effort, it’s a delicious combination of sweet cherries and flaky pastry that turns ordinary into extraordinary in just minutes. And it’s made even better by being topped with a delicious sweet glaze.

How to make Cherry Turnovers

To make this Cherry Turnover recipe, I made the cherry filling from scratch. You can make the filling using my recipe below, or use store-bought cherry pie filling, or even jam.

Making the cherry filling is very easy, but it will need to cool down before you use it to fill the pastries.

Start by mixing pitted cherries, frozen or fresh will work fine, with sugar, and lemon juice.

Cook the cherries, stirring, until they are soft, could take 10 to 15 minutes, depending if the cherries are frozen, and also depending on the heat.

Add cornstarch mixed with water, and cook stirring, until thick.

Let the filling cool down.

Once the filling has cooled down, it’s time to assemble the pastries.

We are using store-bought puff pastry. Make sure to thaw it before using.

You can thaw the puff pastry by letting it sit on the counter for 30 to 40 minutes, or microwaving it, wrapped in paper towels for 15 seconds on each side.

Roll out a sheet of thawed puff pastry. Cut the pastry into four equal squares and spoon about two tablespoons of the cherry mixture onto the center of each square.

Brush the edges of two sides of the square with egg wash. Make sure not to drench the pastry. Just a light brush will do.

Fold over one corner of the pastry to create a triangle shape and press down with the tines of a fork to seal the edges. Or you can just press it down with your fingers and make sure it’s well sealed.

At this point, transfer the turnovers to a baking sheet and cut two slits on top with scissors or a sharp knife.

Brush the tops with an egg wash. I also like to top the pastries with coarse sugar, it gives a nice crunchy texture to the pastries.

Bake in the preheated oven for 18-20 minutes or until the pastry is golden brown.

Once baked, the pastries will be golden and puffed, looking beautiful. Now, you can serve them as they are, or you can serve them with different toppings.

Allow the turnovers to cool slightly before drizzling the top with the glazed, or dusting with powdered sugar, if desired. Enjoy them warm or cold, with or without a scoop of ice cream.

My favorite way to serve the cherry turnovers is to make a quick glaze of powdered sugar and milk with vanilla or almond extract, and then pour on top of the pastries.

No matter how you serve them, cherry turnovers are sure to be a hit. Serve them for breakfast, brunch, as an afternoon snack, or finish off any meal with this sweet and flaky dessert. Best of all, it takes just a few short minutes to make and it’s perfect for both novice bakers and pros alike. So the next time you’re craving something sweet, give this Cherry Turnover recipe a try; they’re sure to leave you smiling.

If you like this Cherry Turnover Recipe, make sure to check out some of these other easy pastry recipes below:

• Mascarpone Puff Pastry
• Pecan Pie Pastry
• Boston Cream Pastry
• Pistachio Cannoli
• Bavarian Cream Donuts
• Dulce de Leche Donuts
• Walnut Cardamom Pastries
• Cannoli Recipe

Cherry Turnover Recipe

Camila Hurst

This Cherry Turnover Recipe is easy to make and delicious! Use store-bought puff pastry for this quick treat! Topped with a fabulous sweet glaze that will have your tastebuds dancing.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

0 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 8 pastries

Calories 260 kcal

Ingredients

  

Cherry Filling

• 2 cups pitted cherries frozen or fresh 280 grams
• 1/4 cup sugar 50 grams
• 3 tbsp lemon juice
• 1 1/2 tbsp cornstarch
• 3 tbsp water

Pastry

• 2 puff pastry sheets
• 1 egg
• 2 tbsp milk
• 1/3 cup coarse sugar 66 grams

Glaze

• 1 cup powdered sugar 125 grams
• 4 tbsp milk
• 1/2 tsp almond or vanilla extract

Instructions

 

Cherry Filling

• Place the cherries, lemon juice, and water in a small saucepan over medium heat.
• Cook for 10 to 15 min until the cherries soften. Add a couple of tablespoons of water if the cherries start to get dry and stick to the pan.
• In a small bowl, mix the cornstarch with the water until dissolved.
• Add the cornstarch to the cherries and mix while cooking for a few minutes, until the cherry jam is thick. Let it cool down.

Pastry

• Thaw the puff pastry. To thaw the puff pastry you can leave it on the counter for 30 to 40 minutes. Thawing time will depend on how hot or cold the kitchen is.
• Or you can thaw the pastry in the microwave. Remove the pastry from the box, and remove from the plastic of paper wrapping. Wrap the pastry in a couple of sheets of paper towel. Place it in the microwave for 15 seconds. Turn the pastry over, microwave for another 15 seconds. The pastry should be soft and open easily. If the pastry is still not opening easily, microwave just for another few seconds.
• Cut each pastry sheet into 4 squares.
• Spoon some of the cherry jam in the center. Brush a very small amount of egg wash around the edges and fold the pastry, pressing the edges to seal into a triangle.
• Cut two slits on top of the triangle. Brush more egg wash on top and sprinkle sugar. Bake at 375 Fahrenheit for 15 to 20 minutes, until the pastries are golden and puffed.

Glaze

• Whisk the ingredients to make the glaze. Add more powdered sugar if the glaze is too thin or more milk if the glaze is too thick. Drizzle over the pastries.

Notes

You can fill these pastries with anything you want, ready made cherry pie filling from the store or any type of jam.

Keyword cherries, pastry